By j kinski

lentil stew



  • 1 onion
  • 350g soup greens
  • 100g potatoes
  • 150g mountain lentils
  • 2 tablespoons oil
  • 500ml Weideland beef broth
  • 100g Mettenden, (cooked sausages)
  • 0.5 bunch of flat-leaf parsley
  • 1 teaspoon garam masala
  • Red wine vinegar
  • Salt pepper

And so it goes:

  • Finely dice 1 onion. Clean 350 g of soup greens. Wash leeks thoroughly. Peel the carrot, celery and 100 g potatoes and cut into 1 cm pieces along with the leek. Place 150 g mountain lentils in a sieve and rinse with cold water.
  • Heat 2 tablespoons of oil in a pot and sauté the onions until translucent. Add the soup greens and potatoes and sauté for 3 minutes. Stir in the lentils and 2 bay leaves and sauté briefly. Pour in 500 ml Weideland beef broth, heat and simmer covered over medium heat for 35 minutes. Stir the stew occasionally.
  • Meanwhile, cut 100 g Mettenden (cooked sausages) into 1/2 cm thick slices. Mix the sausage slices into the stew and cook for 10 minutes. Pick the leaves of 1/2 bunch of flat-leaf parsley from the stems and chop roughly.
  • Season the lentil stew with garam marsala, salt, pepper and a few splashes of red wine vinegar. Serve sprinkled with parsley.