Lentil stew with smoked sausage
Hearty home cooking never goes out of style! Especially when it is as filling, delicious, and easy to make as this classic lentil stew with Mettenden by @tinastausendschoen. The dish was prepared with the pots from our Original-Profi Collection®.
The Original-Profi Collection® by Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavors, and the right tools: with the Original-Profi Collection® every challenge becomes your success. Made in Germany from recycled premium stainless steel. That is quality at professional level, just to your taste. Whether it’s quick searing, intense roasted flavors, or a full menu for your guests – every detail is designed to support you. Often copied, never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
Enjoy trying it out!
55 min
Total Time
40 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 tbsp. | oil |
| 1 | onion |
| 80 g | bacon, diced |
| 1 | bunch soup greens (carrot, celery, leek) |
| 200 g | waxy potatoes |
| 1 tsp | tomato paste |
| 300 g | small lentils (Puy or brown lentils) |
| 2 | bay leaves |
| 1 tsp | marjoram |
| 1,5 l | vegetable broth |
| salt, pepper | |
| 1 | pinch of sugar |
| 3-4 tbsp. | red wine vinegar |
| 4 | Mettenden (Kohlwurst) |
Instructions
Step 1 of 3:
Peel the onion and dice finely. Peel the carrots, potatoes, and celery, halve the leek lengthwise, and wash. Dice the vegetables into approx. 2 cm cubes.
Step 2 of 3:
Heat the oil in a pot. Fry the bacon until light brown. Add the onions and sauté until translucent. Add the carrots, potatoes, celery, and leek, and sauté for 5 minutes. Add the tomato paste, lentils, bay leaves, and marjoram, and sauté for approx. 2 minutes. Add the broth and cook over medium heat for approx. 30 minutes, until the lentils are soft but still firm to the bite. Remove the bay leaves.
Step 3 of 3:
Season with pepper, sugar, and vinegar. Slice the sausages, add them to the stew, and heat gently, covered, for another approx. 10 minutes. Since the sausages are usually very well seasoned, only season with salt now to prevent the stew from becoming too salty.
