Lentil Stew with Potatoes and Sausages
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 tablespoon butter
- 1 onion (s), chopped
- 1 teaspoon flour
- 500 g lentils, red
- 1 teaspoon vegetable stock, grained
- 5 potato (s)
- 4 Vienna sausages
- 3 cloves garlic, chopped
- 1 tablespoon vinegar
- salt
- 1 tablespoon tomato paste
- 1 pinch (s) curry
- 1 pinch (s) paprika powder, noble sweet
- Sour cream or crème fraîche, optional
Print Recipe
Pin Recipe Instructions
- Put the butter in a saucepan and fry the onions in it. Add a little flour and stir. Pour on as much water as 500 g of red lentils need according to the package. Wash the lentils and add them to the boiling water. Red lentils are usually cooked in 10 minutes, but I leave them in the pot for about 20 minutes from the time you add them. Add some vegetable stock to this mixture. While the lentils are boiling in the pot, peel, dice and add the potatoes. Cook on medium heat.
- Cut the sausages into slices and add from the fifteenth minute onwards and cook with them. The 20 minute cooking time makes everything very mushy. If you don`t like that, you can keep the cooking time shorter, but keep in mind that the potatoes may need a few more minutes. Season the porridge with salt, garlic, vinegar, tomato paste, curry and paprika. Sometimes I add a dollop of sour cream or crème fraîche on top, but that`s not a must.
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