Lentil stew
Today we have a classic autumn dish for you: lentil stew made with Vitavit® Premium from @sandraskochblog.
The Vitavit® Premium is designed, developed, and manufactured in Germany. When cooking with the Vitavit® Premium The cooking time is reduced by up to 70% compared to a conventional saucepan, resulting in energy savings of up to 50%. Furthermore, the Fissler pressure cooker impresses with four cooking levels, including a pressureless steam cooking level, for gentle and fast cooking, the Novogrill® cooking surface for searing with a grill effect, and the positioning aid and locking indicator for secure closure.
Have fun trying it out!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | brown lentils |
| 500 g | Potatoes |
| 200 g | carrots |
| 1 | Leek stalk |
| 1 piece of bacon (approx. 150 g) | |
| 2.5 liters | vegetable broth |
| 6 | Viennese |
| A good splash of light vinegar | |
| Salt & pepper to taste | |
| Some oil for frying |
Instructions
Step 1 of 6:
Peel the carrots and potatoes and cut them into pieces. Wash the leek and cut it into rings.
Step 2 of 6:
Heat some oil in the pressure cooker and sear the bacon, lentils, and vegetables for 2-3 minutes.
Step 3 of 6:
Add the vegetable broth. The spices and all other ingredients are added only at the end, as salt in particular prolongs the cooking time of the lentils.
Step 4 of 6:
Close the pot and set it to cooking level 3. As soon as the yellow ring appears, reduce the heat. When the green ring appears, let the stew cook for approx. 20 minutes.
Step 5 of 6:
Remove the pot from the heat and release the steam via the cooking crown or the control button.
Step 6 of 6:
Now add the spices, a dash of vinegar, and the finely chopped Viennese sausages. The piece of bacon from Step 2 can be removed before serving, if desired.
