| Hearty Lentil Stew with Vegetables and Sausages
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| 250 g | lentils, soaked according to package instructions |
| 1 | onion, chopped |
| 2 large | potatoes, peeled and cut into 2cm cubes |
| 2 large | carrots, peeled and sliced |
| 1 piece(s) | celeriac, peeled and diced |
| 1 piece(s) | bacon rind |
| 2 tbsp | rapeseed oil |
| 1 dash(es) | vinegar |
| 1 tbsp | mustard |
| 1 l | vegetable stock |
| 2 | hearty pork sausages |
| 2 | smoked pork chops |
| salt and pepper | |
| sugar | |
| nutmeg | |
| parsley, chopped |
Method
Fry in a pan in a little hot oil the onions, the root vegetables and the bacon rind. Add the lentils and cook stirring for a minute. Pour in the vinegar and boil down until evaporated. Now add the stock, the potatoes and the mustard and bring to a boil. Simmer for 20-30 minutes or until the lentils and vegetables are soft. Remove the bacon rind.
Cut the sausages in slices and the smoked pork chops into bite-sized cubes and add both to the stew. Cook until heated through. Season to taste with vinegar, salt, pepper, nutmeg and sugar. Stir in half of the parsley.
To serve:
Transfer the stew into a soup tureen and serve sprinkled with the remaining parsley.
Note:
Stews like that taste best when allowed to soak overnight and served the next day!
Cut the sausages in slices and the smoked pork chops into bite-sized cubes and add both to the stew. Cook until heated through. Season to taste with vinegar, salt, pepper, nutmeg and sugar. Stir in half of the parsley.
To serve:
Transfer the stew into a soup tureen and serve sprinkled with the remaining parsley.
Note:
Stews like that taste best when allowed to soak overnight and served the next day!
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