Lentil stew with potatoes and sausages

Ingredients for 6 servings:

• 1 tbsp butter
• 1 onion(s), chopped
• 1 tsp flour
• 500 g lentils, red
• 1 tsp vegetable broth, granulated
• 5 potatoes
• 4 Vienna sausages
• 3 clove(s) garlic, chopped
• 1 tbsp vinegar
• Salt
• 1 tbsp tomato paste
• 1 pinch(s) of curry
• 1 pinch(s) sweet paprika powder
• Sour cream or crème fraîche, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Put the butter in a pot and fry the onions. Add a little flour and stir. Pour in enough water to make 500g of red lentils, according to the package instructions. Wash the lentils and add them to the boiling water. Red lentils are usually cooked after 10 minutes, but I let them sit in the pot for about 20 minutes from the time they are added. Add a little vegetable stock to this mixture. While the lentils are cooking in the pot, peel and dice the potatoes, and add them. Cook over medium heat. Slice the sausages and add them after the 15th minute, continuing to cook. The 20 minutes of cooking time will make everything very mushy. If you don’t like this, you can reduce the cooking time, but keep in mind that the potatoes may need a few more minutes. Season the mash with salt, garlic, vinegar, tomato paste, curry powder, and paprika. I sometimes add a dollop of sour cream or crème fraîche on top, but it’s not necessary.