Exotic lentil stew with sweet potato and Bockwurst

Ingredients for 2 servings:

• 120 g lentils, brown (see note)
• 300 g coconut water
• 80 g sweet potato(s), yellow
• 6 g broth powder (herbal broth, bouillon)
• 2 tbsp rice vinegar, dark, spicy
• 1 tbsp sugar, fine
• 2 pinches of black pepper, freshly ground
• 1 cinnamon stick(s), approx. 8 cm
• 8 cloves
• 6 allspice berries
• 8 g ginger
• 4 m.-large bay leaves, dried
• 2 smoked Bockwurst (from the butcher)
• e.g. coconut milk, 24% fat content, alternatively sour cream
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

An unusual lentil dish, well-seasoned with coconut flavor. Recipe from Bali, Indonesia.

Cover the lentils and let them soak in coconut water overnight. The next day, peel and trim the washed sweet potato and cut it into bite-sized pieces. Roughly grind the allspice berries and finely dice the peeled ginger. Place the lentils and all the spices in a 2-liter casserole dish and bring to a boil. After 5 minutes, add the sweet potato pieces and simmer with the lid on for another 20 minutes. Cut the sausage crosswise into approximately 1 cm wide pieces. Test the lentils for doneness. Then, 5 minutes before the end, stir the sausage pieces into the lentils. Remove the cinnamon stick and cloves from the broth and season to taste with salt, pepper, vinegar, and sugar. Divide among serving bowls. Garnish with coconut milk or sour cream, if desired, serve warm, and enjoy. Note: The lentils may have different cooking times depending on the size and variety. The variety I used was Pardina. It is smaller than the plate lentils, is firm-cooking and has a nutty taste.