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Lentil and mettwurst sausage stew

EASY

Preparation time:

about 25 minutes Cooking time: about 25 minutes

1 bunch soup vegetables (celery, carrots, leeks) 250 g/9 oz (1¹/₂ cups) dried lentils 375 g/13 oz waxy potatoes 2 onions 2 tablespoons cooking oil, e.g. sunflower or rapeseed (canola) oil 1.5 litres/2³/₄ pints (7 cups) vegetable stock 4 Mettwurst sausages (cured and smoked, about 90 g/3 oz each) white wine vinegar salt freshly ground pepper pinch of sugar 2 tablespoons chopped parsley

Per serving:

P: 34 g, F: 38 g, C: 50 g, kJ: 2851, kcal: 685, CU: 3/5

1 Peel the celery. Top and tail the carrots, then peel. Wash the celery and carrots, then leave to drain. Prepare the leeks, cut in half length-ways, wash thoroughly, leave to drain. Chop up the soup vegetables.

2 Put the lentils in a sieve and rinse under cold water. Peel the potatoes, rinse, leave to drain and cut into cubes. Peel the onions, cut in half, then slice.

3 Heat the oil in a pan, add the prepared vegetables and potatoes, then fry (sauté) lightly. Add the vegetable stock and lentils, bring to the boil, cover and cook over medium heat for about 15 minutes.

4 Add the sausages and cook for a further 10 minutes.

5 Season the stew with vinegar, salt, pepper and a little sugar. Sprinkle with parsley before serving.

TIP» If you like, add 1 bay leaf and remove just before serving.

Recipe variation 1: To make a quick lentil stew, use tinned lentils. Cook the cubed potatoes in 750 ml/1¹/₄ pints (3¹/₂ cups) vegetable stock, with the lid on, over medium heat for about 10 minutes. Then add the sausages, cover and cook for a further 5 minutes. Finally add 1 can of lentils with soup vegetables (800 g/1³/₄ lb), then cook all together for another 5 minutes. Season with salt, pepper, vinegar and sugar. Recipe variation 2: To make a vegetarian lentil stew (photograph 1), increase the amount of potatoes to 500–600 g/18–20 oz and leave out the sausages. Optionally, sprinkle with grated Parmesan just before serving. Recipe variation 3: To make a squash and lentil stew (photograph 2), peel 3 onions and 2 cloves of garlic and finely chop both. Remove the seeds from 500 g/18 oz squash, peel and cut the flesh into chunks. Prepare 200 g/7 oz celery sticks (stalks) and remove the outer stringy fibres. Rinse the celery, leave to drain and chop into pieces. Peel 450 g/1 lb potatoes, rinse, leave to drain and cut into cubes. Rinse 100 g/3¹/₂ oz lentils in cold water and leave to drain. Heat 2 tablespoons pumpkin seed oil (or if not available, sunflower oil) in a pan. Add the chopped onion and garlic and fry (sauté) lightly. Add the prepared vegetables together with the lentils and 1 litre/1³/₄ pints (4¹/₄ cups) vegetable stock. Bring to the boil, cover and cook for 20–25 minutes over medium heat. Meanwhile cut 200 g/7 oz frankfurters into thick slices. Rinse 1 bunch of lemon thyme, pat dry and remove the leaves from the stems. Add the sliced sausage and lemon thyme to the hot-pot, cover and cook for a further 10 minutes. Adjust the seasoning with salt and pepper just before serving and, optionally, sprinkle 2 tablespoons pumpkin seed oil on top.