Lentil and Sausage Stew
This lentil and sausage stew is intended for eating with spätzle. It is a slightly modified recipe; the traditional one has no tomato and honey. But, as with many "national meals," there are different opinions. Try different variations until you get your own taste for it; the most important things for a traditional taste are the vinegar and the bay leaves.
Total Time
1 hour
Servings
2–3
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
Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes.
40–50 minutes
About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly.
20 minutes
After cooking, put the pot on the side and keep it warm.
Melt the butter in the little pot, add the flour, and cook carefully until brown, stirring the whole time.
Slowly and gradually add the ⅓ litre water, and bring to a boil.
Add the tomato paste, vinegar, and honey. Season with salt and pepper to your liking.
Stir the sauce into the lentils, mix well, and keep warm.
- •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.