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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Germany

Lentil and Sausage Stew

Serves 2 · 60 minutes

| Germany 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.

Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes.
  2. About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly.
  3. After cooking, put the pot on the side and keep it warm.
  4. Melt the butter in the little pot, add the flour, and cook carefully until brown, stirring the whole time.
  5. Slowly and gradually add the ⅓ litre water, and bring to a boil.
  6. Add the tomato paste, vinegar, and honey. Season with salt and pepper to your liking.
  7. Stir the sauce into the lentils, mix well, and keep warm.