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🍽️ Hearty Lentil Stew

510 kcal · 30 min · 4 servings

Ingredients

• 300 g brown lentils
• 200 g celeriac
• 3 carrots
• 3 waxy potatoes
• 1 onion
• 2 bay leaves
• 15 g butter
• 2 tbsp flour
• salt
• pepper (from the mill)
• 2 tbsp wine vinegar
• 240 g sausages (4 sausages; sliced)
• parsley (for garnish)

Instructions

1. 1. Place the lentils in a bowl.
2. 2. Cover them with plenty of water.
3. 3. Let the lentils soak overnight.
4. 4. Rinse the soaked lentils.
5. 5. Let the lentils drain well.
6. 6. Wash the parsley.
7. 7. Shake the parsley dry.
8. 8. Pluck the parsley leaves off the stems.
9. 9. Peel the celery.
10. 10. Peel the carrots.
11. 11. Peel the potatoes.
12. 12. Peel the onion.
13. 13. Cut the vegetables into small cubes.
14. 14. Pour about 700 milliliters of water into a pot.
15. 15. Bring the water to a boil.
16. 16. Add the diced vegetables to the pot.
17. 17. Add the drained lentils to the pot.
18. 18. Add the bay leaves to the pot.
19. 19. Cover the pot.
20. 20. Simmer the stew on low heat for about 30 minutes.
21. 21. Stir the stew occasionally.
22. 22. Add a little water if necessary.
23. 23. Melt the butter in a small saucepan.
24. 24. Add the flour to the melted butter.
25. 25. Lightly brown the flour mixture while stirring.
26. 26. Take some cooking water from the lentils.
27. 27. Stir the cooking water into the roux gradually.
28. 28. Add the mixture to the lentil soup.
29. 29. Let the soup simmer uncovered on low heat for about 10 minutes.
30. 30. Simmer until the soup thickens slightly.
31. 31. Season the lentil stew with salt.
32. 32. Season the lentil stew with pepper.
33. 33. Season the lentil stew with vinegar.
34. 34. Add the sausages to the soup.
35. 35. Heat the sausages in the soup for about 5 minutes.
36. 36. Garnish the stew with the parsley leaves.
37. 37. Serve the stew.

Nutrition per serving

• kcal: 510
• Protein: 29 g · Fett/Fat: 19 g · Carbs: 55 g