John Myers
Ingredients for 4 servings:
- 1 jar lentils
- 1 jar chickpeas
- 1 large onion(s)
- 4 m.-sized potatoes
- 1 liter vegetable broth, up to 1.5 liters
- 2 thick sausages
- 1 tsp tomato paste, approx.
- 1 tbsp apple cider vinegar
- Oil or clarified butter
- some lovage, dried
- some salt and pepper
- 1 tsp mustard, medium hot
- some cornstarch
- some milk
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
Peel and finely chop the onions and potatoes. Slice the sausages. Lightly fry the onions and potatoes in oil or clarified butter, adding a little of the spices (lovage, pepper, and salt) and sautéing the tomato paste. Now pour in 1–1.5 liters of vegetable broth, depending on the desired amount, and let the potatoes simmer until slightly softened. Meanwhile, drain the chickpeas and lentils and add them to the pot with the sausages (or bacon, if you prefer). Reduce the heat to low and simmer until reduced. Then stir in the cornstarch, milk, and mustard (it adds a great flavor!) until smooth. Add this “Teiglein” (little dough), or “Doagal” in Bavarian, and thicken the stew. Stir vigorously to prevent sticking! Finally, season to taste with apple cider vinegar, pepper, salt, etc. Enjoy with fresh herbs and some good farmhouse bread. Simple, quick, delicious, and a portion that’s enough to feed a family. For a two-person household, this amount (even with good food) is easily enough for two meals and can also be canned or frozen in portions.
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