Germany / Main
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.
Ingredients
- brown lentils, dry250 g
- water, for the lentils; needed for the sauce; do not use more1 l
- carrot, diced1
- onion, chopped1
- potatoes, peeled2–3
- garlic2 clove
- sausages, scalded; whole or in pieces2 pair
- smoked pork belly, large1 piece
- bay leaf>1
- butter40 g
- flour40 g
- water1/2 l
- tomato paste1 tbsp
- red wine vinegar2 tbsp
- honey1 tsp
- salt, about1 tsp
- pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Wash the lentils in sieve and cook them over low heat in the 1 litre of water for 40–50 minutes.
About 20 minutes before the end of the cooking, add the carrot, onion, potatoes, garlic, sausages, bay leaf, and pork belly.
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.
