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Lentil and Sausage Stew

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Germany

Prep: 0 min Cook: 0 min Servings: 2–3 Difficulty: medium

Categories: Soup

Tags: german, medium difficulty, recipes for stew, recipes using bay leaf, recipes using brown lentil, recipes using butter, recipes using carrot, recipes using sausage, recipes using vinegar, recipes using wheat flour

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALentil_and_Sausage_Stew)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALentil%20and%20Sausage%20Stew&oldid=4518638

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 250 grams dry brown lentils
  • 1 litre water for the lentils (needed for the sauce; don't use more)
  • 1 carrot, diced
  • 1 onion, chopped
  • 2–3 potatoes, peeled
  • 2 cloves of garlic
  • 2 pairs of scalded sausage, whole or in pieces
  • 1 large piece of smoked pork belly
  • >1 bay leaf
  • 40 grams butter
  • 40 grams flour
  • ½ litre water
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • about 1 teaspoon salt
  • Pepper

Directions

Lentils

  1. Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes.
  2. About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly.
  3. After cooking, put the pot on the side and keep it warm.

Roux

  1. Melt the butter in the little pot, add the flour, and cook carefully until brown, stirring the whole time.
  2. Slowly and gradually add the ⅓ litre water, and bring to a boil.
  3. Add the tomato paste, vinegar, and honey. Season with salt and pepper to your liking.
  4. Stir the sauce into the lentils, mix well, and keep warm.

Equipment

Medium-sized pot, Small pot, Sieve

Notes

Perhaps at first you will think, "how can vinegar go in this stew?"; you will be surprised how well it fits, so don't be shy with it. You can also serve additional vinegar along with the meal.

Before eating, pick out the bay leaves.

Like many stews, lentil stew should be re-heated and tastes better the next day.