John Myers
Lentil Stew According to Grandma’s Recipe
The perfect lentil stew according to grandma’s recipe recipe with a picture and simple step-by-step instructions.
- 500 g Lentils brown
- 3 liter Water
- 3 size Potatoes
- 1 packet Soup vegetables
- 4 Bay leaves
- 20 g Butter
- 50 g Ham cubes
- 2 Diced onions
- 2 tablespoon Flour
- 2 cube Vegetable broth
- Black pepper from the mill
- 1 bunch Chopped fresh parsley
- 4 small Mettenden
- The evening before, put the lentils in a large saucepan and add three liters of water.
- The next day, clean, wash and chop the potatoes and vegetables, add everything with the bay leaves to the lentils and bring to the boil with the soaking water. Cook for about 20 minutes on a mild heat and without seasoning (important!).
- During the cooking time, fry the ham cubes in the butter, add the onion cubes and let sizzle until they take on a little color. Add the flour while stirring and sauté for about 3 minutes. Deglaze with one or two ladles of lentil stock and fold the entire contents of the pan into the stew.
- Add the meatballs and the vegetable stock cubes and finish cooking the stew for just under 10 minutes. Season with parsley and pepper and serve with the sausages.
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