Lentil stew with sausages

Step 1/4

• 50 g potatoes
• ⅔ carrots
• 33⅓ g celery root
• 16⅔ g bacon
• 1⅓ sausages
• 33⅓ g leeks
• 6⅔ g parsley

• cutting board
• knife

Cut potatoes, carrots, and celery root into bite-sized pieces. Cut bacon into small cubes and sausages into rounds. Finely slice leeks and parsley.

Step 2/4

• ⅓ tbsp butter

• large saucepan
• cooking spoon

In a large saucepan, melt butter over medium-high heat and fry bacon for approx. 3 – 5 min. until browned. Add carrots, celery root, and leeks and fry for approx. 3 - 5 min. until slightly browned.

Step 3/4

• ½ l vegetable stock
• 66⅔ g lentils
• salt

Deglaze with vegetable stock. Add potatoes and lentils. Season with salt to taste. Stir thoroughly and let simmer for approx. 25 - 30 min. until potatoes and lentils are tender.

Step 4/4

• 10 ml white wine vinegar
• ⅓ tbsp sugar
• salt
• pepper

Add sausages and let simmer for approx. 5 - 7 min. until they are hot. Add vinegar and sugar. Season to taste with salt and pepper. Add parsley and serve immediately. Enjoy with a slice of crusty bread!

Enjoy your meal!