Tuesday, November 3, 2009

Lentil Stew with smoked sausages

Lentil Stew with smoked sausages
© All rights reserved, Thorsten Kraska, 2009

Lentil Stew with smoked sausages (Linseneintopf mit geräucherten Würstchen) is one of the comfort dishes which is served in many different way in Germany in autumn and winter, when days are getting colder and shorter. I'm always varying it a bit and add more of this and less of that. The recipe here is more of a blueprint.

Linseneintopf mit geräucherten Würstechen
(for about 6 servings)

2 onions, chopped
2 garlic cloves, chopped
2 carrots, diced
2 stalks celery
the leaves from 4 sprigs thyme
2 bay leaves
300 g lentils (Pardina Lentils)
about 500 g canned tomatoes (cut into pieces or pureed)
about 700 ml beef broth
4 tablespoons olive oil
salt and pepper to taste
smoked sausages (the ones you like best)
a few tablespoons white wine vinegar (to taste)

Prepare the vegetables (put some carrot and celery pieces on the side for garnish). Wash lentils and let drip off in a sieve.

Heat olive oil in a suited pot. Add onions, garlic, carrot, thyme and bay leaves and cook until onions glasy (do not brown).

Now add lentils, celery, tomatoes and some of the broth. Bring to a boil and let cook on low to medium heat. Add as much broth as need to maintain a soupy consistency. After 20 minutes add the smoked sausage and cook until lentils are getting just soft (I like the lentils with a tiny bit of a bite). Add as much broth to get the consistency you like.

Add salt and ppper to taste. Add vinegar tablespoon by tablespoon until you get tartness you like. Lentil stew should have a tart taste. Garnish the soup with thyme leaves and some fresh carrot and celery pieces. If you like you can also add some fresh tomato pieces for garnish.

Serve stew hot with some rustic bread.


katasia_k said...

looks a bit like cassoulet from the South of France, only in cassoulet it's white beans instead of lentils and they eat it also when it's hot and sunny (who on Earth could have come up with such an idea remains a mystery to me)

Peter G | Souvlaki For The Soul said...

I love the combination of legumes with sausage. I do a similar one with chickpeas...this looks delicious Thorsten. I have it bookmarked.

Unknown said...

Looks great Thorsten. Warm and comforting.

Ben said...

I loved this picture on flickr and now that I read the recipe I love it even more. This is comfort food.

Simones Kitchen said...

Ah... there is the recipe I was waiting for!! Thorsten, I am not really very familiar with lentils but can I use Puy lentils for this instead of the variety you used?

hannah queen | honey & jam said...

that looks delicious, and beautiful picture!

Thorsten said...

Thank you all for stopping by

Katsz, I know what you mean. Exchange one main ingredient and herbs and you have a totally different dish in front of you.

Peter, lentils are great. Actually we are making similar stews with chickpeas or beans.

Thanks Hannah, Wizzy and Ben for the compliment. Yeah, this stew is pure comfort food.

Hope you will like it Simone. You can use other lentils. You have to adapt cooking time. You can use Puy lentils too.

Free Credit Score said...

This looks great. BTW have you guys tried sausage made from rattlesnake meat or rabbit meat?