We prepare simple stews almost every week in autumn and winter. We usually have all the ingredients you need for a stew at home. Even for this simple Stew with Beans, Lentils & Knackwurst, we typically have everything that’s needed in the cupboards or fridge. It never hurts to keep a few dry beans and lentils at hand ;P
A stew is probably one of the easiest dishes to prepare. You throw everything into a big pot, let the ingredients cook for a while, and then you got something delicious to eat. Well, almost ;P You have to put in a little work for the chopping as well. Unless, of course, you get the veggies already chopped from the supermarket. All possible these days. That would be the super easy and super quick version. Everyone else has to do some chopping to prep the veggies ;P
We love using beans, lentils, or chickpeas for cooking. Scientists and doctors recommend including as many pulses as possible in your diet. Pulses are rich in vitamins, minerals, and fiber and are particularly good if you want to keep an eye on your blood sugar level. The carbs they contain are more difficult to digest for your body and therefore cause the blood sugar to rise slower – something that’s good to know not only for diabetics ;)
The only »disadvantage« of pulses – if you store them dried at home, you have to revive them first, before using them in a recipe. This means you have to let them soak in water overnight and pre-cook them before they can go into the stew. If you throw dried beans into a stew, all your veggies would be overcooked and mushy before the dried beans are even close to be ready ;P Some dried lentils are fine though to be used straight out of the bag…
Lentils, beans, greens, leek, and tomato passata are a good basis for a stew like this one here. The recipe also lists sausages and kale. The kale is actually optional. That one is not available all year round, and not everyone likes it. So add it or leave it out. You could replace it with some spinach if you like. That’s an option. As for the sausages – we have many types of Knackwurst here in Germany. We like to use the ones that are called »Pfefferbeißer« or »Schinkenknacker«. Those are smoked sausages you can use for cooking or snacking (raw). Use whatever you got – just make sure it is cooked long enough if it needs to be cooked. Or go veggie only and don’t use sausages ;P
We got many more stew recipes here on the blog. As mentioned before – we cook stew on a regular basis here, especially in fall and winter. Not every stew ends up here on the blog. Only the good and extremely delicious ones ;P
If you like it meat-free, you should definitely take a look at my Vegan Lentil & Potato Stew. That one can be done faster than this one here. An absolute German classic we love to make is a Stew with Peas, Potato & Cured Pork (Kasseler). So good! Our family made this dish for as long as I can remember, and I’ve learned to love it more and more over the past few years (it might not been my favorite dish as a kid) ;)
INGREDIENTS / ZUTATEN
(5-6 people)
12.3 oz. (350g) mixed lentils & beans*
some olive oil for frying
1 large onion, diced
2-3 garlic cloves, finely diced
2 medium carrots, diced
1 small piece of knob celery, diced
1/2 a leek, in rings
10.5 oz. (300g) Knackwurst* or similar
4 1/4 cups (1l) veggie broth
2 1/2 cups (600ml) tomato passata
1 tsp. dried oregano
salt, pepper
1-2 stalks of kale, chopped (optional)
(5-6 Personen)
350g bunt gemischte Linsen & Bohnen*
etwas Olivenöl zum Anbraten
1 große Zwiebel, gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
2 mittelgroße Karotten, gewürfelt
1 kleines Stück Knollensellerie, gewürfelt
1/2 Lauch, in Ringen
300g Knackwürste* o.ä.
1l Gemüsebrühe
600ml Tomaten Passata
1 TL Oregano
Salz, Pfeffer
1-2 Stängel Grünkohl, gehackt (optional)
DIRECTIONS / ZUBEREITUNG
1. Let the legumes soak in some water overnight – about 12 hours. The next day, rinse them once, then add them to a pot with water and cook them for about 30 minutes. When done, drain them and set aside.
2. Peel and dice the onion and garlic. Clean and finely dice the carrots and knob celery. Cut the leek into rings, rinse well with water and drain. Cut the Knackwurst into slices and have everything ready next to the stove.
3. Heat up a Dutch oven or large pot with some oil. Add the diced onion and sauté for 2-3 minutes. Add the garlic, diced carrots, celery, and leek rings and sauté for 3-4 minutes, stirring constantly. Next, add the sausage and cook/brown as well for a short time. Deglaze with veggie stock and passata, add oregano, and season with salt and pepper. Add the drained legumes and let everything simmer for about 30-45 minutes at reduced heat. Stir frequently so nothing burns. The cooking time will depend on the size of the beans in your mix – they should be soft. Add the kale about 5 minutes before the end of the cooking time (optional) and let it wilt down a bit. Season with more salt and pepper, if necessary. Serve immediately.
1. Die Hülsenfrüchte über Nacht in genügend Wasser für etwa 12 Stunden einweichen lassen. Am nächsten Tag einmal durchspülen und dann in einem großen Topf mit genügend Wasser für etwa 30 Minuten köcheln lassen. Die Hülsenfrüchte abgießen und abtropfen lassen. Bis zur weiteren Verwendung zur Seite stellen.
2. Zwiebel und Knoblauch schälen und würfeln. Karotten und Knollensellerie säubern und fein würfeln. Den Lauch in Ringe schneiden, einmal gut durchspülen und abtropfen lassen. Die Knackwürste in Scheiben schneiden – alles bereitstellen.
3. Einen großen (gusseisernen) Topf mit etwas Öl erhitzen. Die gewürfelte Zwiebel dazugeben und für 2-3 Minuten anschwitzen lassen. Knoblauch, gewürfelte Karotten, Knollensellerie und Lauch dazugeben und alles für 3-4 Minuten unter ständigem Rühren mit anbraten. Die Wurst dazugeben und kurze Zeit mit anbraten lassen. Mit Gemüsebrühe und Passata ablöschen, Oregano dazugeben und mit Salz und Pfeffer würzen. Die Hülsenfrüchte dazugeben und alles etwa 30-45 Minuten bei reduzierter Hitzezufuhr köcheln lassen. Immer wieder umrühren, damit nichts anbrennt. Die Kochzeit hängt von der Größe der Bohnen ab – die sollten auf jeden Fall gar sein. Den Grünkohl etwa 5 Minuten vor Ende der Kochzeit dazugeben (optional) und kurz mitkochen lassen. Vor dem Servieren ggf. noch einmal mit etwas Salz und Pfeffer nachwürzen.
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Here is a version of the recipe you can print easily.
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Stew with Beans, Lentils & Knackwurst
- Prep Time: 00:20
- Cook Time: 01:15
- Total Time: 14:00
- Yield: 5 1x
- Category: Stew
- Cuisine: International
Description
Not only during the cold and wet season, a great dish to make – this Stew with Beans, Lentils & Knacktwurst is a delicious meal all year round!
Ingredients
12.3 oz. (350g) mixed lentils & beans*
some olive oil for frying
1 large onion, diced
2-3 garlic cloves, finely diced
2 medium carrots, diced
1 small piece of knob celery, diced
1/2 a leek, in rings
10.5 oz. (300g) Knackwurst* or similar
4 1/4 cups (1l) veggie broth
2 1/2 cups (600ml) tomato passata
1 tsp. dried oregano
salt, pepper
1-2 stalks of kale, chopped (optional)
Instructions
1. Let the legumes soak in some water overnight – about 12 hours. The next day, rinse them once, then add them to a pot with water and cook them for about 30 minutes. When done, drain them and set aside.
2. Peel and dice the onion and garlic. Clean and finely dice the carrots and knob celery. Cut the leek into rings, rinse well with water and drain. Cut the Knackwurst into slices and have everything ready next to the stove.
3. Heat up a Dutch oven or large pot with some oil. Add the diced onion and sauté for 2-3 minutes. Add the garlic, diced carrots, celery, and leek rings and sauté for 3-4 minutes, stirring constantly. Next, add the sausage and cook/brown as well for a short time. Deglaze with veggie stock and passata, add oregano, and season with salt and pepper. Add the drained legumes and let everything simmer for about 30-45 minutes at reduced heat. Stir frequently so nothing burns. The cooking time will depend on the size of the beans in your mix – they should be soft. Add the kale about 5 minutes before the end of the cooking time (optional) and let it wilt down a bit. Season with more salt and pepper, if necessary. Serve immediately.
Notes
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