|200 g||lentils (black/beluga)|
|100 g||celery root|
|1½ l||vegetable stock|
|50 ml||white wine vinegar|
|4||sausages (Vienna sausages or Frankfurters)|
The smoky flavors of the lentil stew require a wine with equally potent aromas, such as a white wine with plenty of oak. A dry Californian chardonnay would thus be a perfect choice.
Cut potatoes, carrots, and celery root into bite-sized pieces. Cut bacon into small cubes and sausages into rounds. Finely slice leeks and parsley.
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.
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.