Stews are not only delicious when it’s cold outside. A dish like this Stew with Lentils, Potatoes & Smokey Sausage tastes great all year round and is therefore something you can cook any day of the year. You might not need this as a warming dish in the height of summer, but if you are looking for something tasty, it does not matter if it’s freezing or hot outside. ;P
We really love hearty stews around here. Preparing them is usually quite simple and straightforward. Most stews can bubble for a while on their own and don’t need your attention. I love that about stews and Bolognese Sauce, for example. That’s probably one of the main reasons why these dishes are cooked often here. As little effort as possible, with maximum results. Baking is often a bit more complicated, so cooking should be quick and easy to do. Right?!
We have similar stew recipes here on the blog – sometimes we add beans to the pot, sometimes the potatoes have to go, sometimes there is no meat or sausages added. With a few adjustments, you can easily create something completely different. It’s still a stew at the end, of course, but a meaty dish can easily turn into something vegetarian or even vegan.
Even though we appreciate the simplicity and versatility of stews and similar dishes, we should not forget that everything with lentils is also quite healthy. Pulses like lentils should be included in your diet several times a week. Some experts even say you should eat them every day. That would be a bit much, in our opinion, but several times a week is absolutely fine. That does not mean you have to cook stews all the time, pulses can end up on your table as hummus or a humble bean salad, for example. Pulses are good for your health in almost every way or form…
Of course, lentils, beans, and stuff like that are not for everyone. Some might have problems digesting beans, for example. We all know that they can produce nasty gasses. ;P It’s all because of the fiber in those pulses. However, if you regularly include them in your diet, this will become less and less of an issue over time. The body simply gets used to it and produces less gas for those sneaky attacks. ;P
Anyway. We’re getting off-topic here. You want to try more recipes with legumes/pulses? Well – check out these two recipes here: chickpeas are used in several ways in our Mediterranean Hummus Bowl – a delicious and easy-to-prepare meal! Our Coconut Butternut Legumes Stew is another a good example of »healthy and delicious«. Something you should definitely try! ;)
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
1 large onion, finely diced
2-3 garlic cloves, finely diced
2 medium carrots, finely diced
1 small piece of celeriac, finely diced
1 small leek, in rings
7 oz. (200g) brown/mountain lentils*
1.8 oz. (50g) red lentils* (or more brown/mountain lentils)
2 tbsp. tomato purée*
1 tsp. Herbs de Provence*
1/2 tsp. paprika powder (sweet)*
5 cups (1.2 l) veggie stock* (hot), plus more if necessary
10.6 oz. (300g) small waxy potatoes, in pieces
10.6 oz. (300g) smoked coarse butchers sausages* (Mettenden), cut into slices
salt, pepper
a little red wine vinegar, to season
some chives (in rings), for decoration
(4 Personen)
etwas Olivenöl zum Anbraten
1 große Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
2 mittelgroße Karotten, gewürfelt
1 kleines Stück Knollensellerie, fein gewürfelt
1 kleiner Lauch, in Ringen
200g Berglinsen*
50g rote Linsen* (oder mehr Berglinsen)
2 EL Tomatenmark*
1 TL Kräuter der Provence*
1/2 TL Paprikapulver (edelsüß)*
1,2 L Gemüsebrühe* (heiß), ggf. etwas mehr
300g Drillinge (festkochen), in Stücken
300g geräucherte Mettenden*, in Scheiben geschnitten
Salz, Pfeffer
etwas Rotweinessig, zum Abschmecken
einige Schnittlauchröllchen für die Dekoration
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the ingredients. Peel and finely dice the onion and garlic. Peel (or just clean) and dice the carrots. Clean the celeriac, peel if necessary, and finely dice. Cut the leek into rings, rinse well to get rid of any sand/soil between the layers. Rinse the lentils well and let them drain. Cut the potatoes into pieces, or if they are small, simply cut them in half. I like to use potatoes that are good to eat with the skin on – you just have to brush/clean them properly beforehand. Slice the sausages and set everything aside.
2. Heat up a large Dutch oven (or cooking pot) with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the carrots, celeriac, and leek, and fry briefly. Next, add the drained lentils and roast them briefly with the veggies. Add the tomato purée, Herbs de Provence, and paprika powder and mix well. Give the tomato purée a little time to roast, so flavors can develop, then deglaze everything with the hot veggie stock. Add the potato and sausage, season with salt and pepper. Cover the Dutch oven/pot with a lid and let the stew simmer (over reduced heat) for about 40-45 minutes.
3. When the potatoes are (not too) tender, the stew is ready to be served. Season with more salt and pepper, if necessary. Serve the stew in bowls, add red wine vinegar to your liking, and garnish with chopped chives (optional).
1. Als Erstes die Zutaten vorbereiten – dazu die Zwiebel und den Knoblauch schälen und fein würfeln. Die Karotten schälen (oder einfach gut säubern) und würfeln. Das Stück Knollensellerie säubern, ggf. schälen und in feine Würfel schneiden. Den Lauch in Ringe schneiden, gut durchspülen, um ggf. Sand/Erde zwischen den Schichten zu entfernen. Die Linsen gut durchspülen und abtropfen lassen. Die Kartoffeln in Stücke schneiden, bzw. bei kleinen Drillingen reicht es oft, diese einfach zu halbieren. Bei dieser Art von Kartoffeln kann man auch gut die Schale dran lassen, wenn man sie vorab gut säubert. Die Mettenden in Scheiben schneiden. Alles bereitstellen.
2. Einen großen (gusseisernen) Topf mit etwas Olivenöl erhitzen. Die Zwiebel und den Knoblauch im heißen Öl glasig andünsten, dann Karotten, Knollensellerie und Lauch dazugeben und kurz mit anbraten. Als Nächstes die abgetropften Linsen dazugeben und ebenfalls kurz anbraten. Tomatenmark, Kräuter der Provence und Paprikapulver dazugeben und alles gut vermengen – dem Tomatenmark kurz Zeit geben, dass es etwas anrösten kann (für mehr Geschmack), dann alles mit der heißen Gemüsebrühe ablöschen. Die Kartoffelstücke und Mettenden mit in den Topf dazugeben, mit Salz und Pfeffer würzen und dann alles abgedeckt, für etwa 40-45 Minuten bei reduzierter Hitzezufuhr köcheln lassen.
3. Wenn die Kartoffeln gar sind, sollte der Eintopf fertig sein. Nach Belieben noch einmal mit Salz und Pfeffer abschmecken. Auf Schüsseln verteilen und nach Belieben noch etwas Rotweinessig dazugeben und mit Schnittlauchröllchen dekorieren (optional).
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Here is a version of the recipe you can print easily.
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Stew with Lentils, Potatoes & Smokey Sausages
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:00
- Yield: 4 1x
- Category: Stew
- Cuisine: Germany
Description
This hearty stew with lentils, potatoes, and smokey sausages is the perfect dish to warm you on a cold day… but is actually great all year round! ;)
Ingredients
some olive oil for frying
1 large onion, finely diced
2-3 garlic cloves, finely diced
2 medium carrots, finely diced
1 small piece of celeriac, finely diced
1 small leek, in rings
7 oz. (200g) brown/mountain lentils*
1.8 oz. (50g) red lentils* (or more brown/mountain lentils)
2 tbsp. tomato purée*
1 tsp. Herbs de Provence*
1/2 tsp. paprika powder (sweet)*
5 cups (1.2 l) veggie stock* (hot), plus more if necessary
10.6 oz. (300g) small waxy potatoes, in pieces
10.6 oz. (300g) smoked coarse butchers sausages* (Mettenden), cut into slices
salt, pepper
a little red wine vinegar, to season
some chives (in rings), for decoration
Instructions
1. Start by preparing the ingredients. Peel and finely dice the onion and garlic. Peel (or just clean) and dice the carrots. Clean the celeriac, peel if necessary, and finely dice. Cut the leek into rings, rinse well to get rid of any sand/soil between the layers. Rinse the lentils well and let them drain. Cut the potatoes into pieces, or if they are small, simply cut them in half. I like to use potatoes that are good to eat with the skin on – you just have to brush/clean them properly beforehand. Slice the sausages and set everything aside.
2. Heat up a large Dutch oven (or cooking pot) with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the carrots, celeriac, and leek, and fry briefly. Next, add the drained lentils and roast them briefly with the veggies. Add the tomato purée, Herbs de Provence, and paprika powder and mix well. Give the tomato purée a little time to roast, so flavors can develop, then deglaze everything with the hot veggie stock. Add the potato and sausage, season with salt and pepper. Cover the Dutch oven/pot with a lid and let the stew simmer (over reduced heat) for about 40-45 minutes.
3. When the potatoes are (not too) tender, the stew is ready to be served. Season with more salt and pepper, if necessary. Serve the stew in bowls, add red wine vinegar to your liking, and garnish with chopped chives (optional).
Notes
The kitchen is calling, time to cook!
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