Lentil Stew with Sausages and Vinegar

Ingredients

• 200 gLentil
• 200 gSausage
• 1 pcsOnion
• 2 pcsCarrot
• 200 gCelery
• 1 pcsLeek
• 2 cloveGarlic
• 1 tbspTomato paste
• 800 mlVegetable broth
• 1 tbspRapeseed oil
• 1 pcsBay leaf
• 1 tspMarjoram
• 1 tspPaprika powder
• 1 tspMustard
• 1 tbspVinegar
• 1 tspSalt
• 0.5 tspPepper

Instructions

1. 1

   Prepare vegetables

   • Peel and finely dice the onion
   • Peel and slice the carrots
   • Dice the celeriac
   • Slice the leek into rings
   • Finely chop the garlic
2. 2

   Sweat the aromatics

   • Heat oil in a large pot
   • Sweat the vegetables over medium heat until glossy
   • Briefly toast the tomato paste
   • Stir in paprika and mustard
3. 3

   Simmer the lentils

   • Rinse the lentils under running water
   • Pour in the stock and bring to a boil
   • Add bay leaf and marjoram
   • Simmer on low heat until the lentils are tender
   • Stir occasionally and add more liquid if needed
4. 4

   Warm the sausages

   • Slice the sausages
   • Add them to the stew
   • Let it stand briefly until heated through
5. 5

   Season with vinegar

   • Stir in the vinegar
   • Season with salt and pepper
   • Remove the bay leaf
   • Let rest briefly and serve