Читать книгу German Cookbook - Dr. Oetker - Страница 11

Lentil stew with pork sausages

Linseneintopf mit Mettwürstchen

Perfect for keeping out winter chills

4 servings

1 bunch soup vegetables (carrots, celery, leeks)

250 g/9 oz dried lentils

375 g/13 oz waxy potatoes

2 onions

2 tbsp cooking oil, e. g. sunflower or

rapeseed (canola) oil

1.5 litres/2 ¾ pints (6 cups) meat or vegetable stock

4 pork sausages (smoked, each about 90 g/3 oz)

white wine vinegar

salt

freshly ground black pepper

1 pinch sugar

2 tbsp coarsely chopped parsley

Preparation time: 25 minutes

Cooking time: about 25 minutes

A typical half-timbered house in North Rhine-Westphalia

1 Clean and peel the carrots. Peel the celery. Wash the celery and carrots and drain. Clean the leeks, cut in half lengthways, wash carefully and drain. Chop up all the vegetables you have prepared for the soup.

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

3 Heat the oil in a pan and as soon as it hot, add the prepared vegetables and potatoes and fry. Then add the meat or vegetable stock, bring to the boil, cover and cook for about 20 minutes over medium heat.

4 Cut the sausages into slices and add to the pot shortly before the end of the cooking to warm up.

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

Tip: You can also add 1 bay leaf to the stew and remove it before serving.