Lentil stew with smoked sausage
Hearty, home-style cooking never goes out of style! Especially not when it's as filling, delicious, and easy to prepare as this classic lentil stew with smoked sausage from @tinastausendschoen . The dish was prepared using pots from our Original Professional Collection®..
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
55 min
Total Time
40 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 tbsp | oil |
| 1 | Onion |
| 80 g | diced bacon |
| 1 | Bundle of soup vegetables (carrot, celery, leek) |
| 200 g | waxy potatoes |
| 1 tsp | tomato paste |
| 300 g | small lentils (Puy or mountain lentils) |
| 2 | Laurel leaf |
| 1 tsp | Marjoram |
| 1.5 l | Vegetable broth |
| Salt, pepper | |
| 1 | Pinch of sugar |
| 3-4 tbsp | red wine vinegar |
| 4 | Mettenden (cabbage sausage) |
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.
