Franconian Lentil Stew

5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 bunch Soup vegetables
  • 2 piece Onion
  • 3 piece Bay leaves
  • 3 tbsp Olive oil
  • Salt pepper
  • 2 pinch Sugar
  • 1,2 l Vegetable broth
  • 200 g Red lentils
  • 1 piece Table pear
  • 14 piece Nuremberg grilled sausages
  • 3 tbsp Organic apple cider vinegar, naturally cloudy


  • Cut the soup vegetables into small pieces. Put the parsley aside. Finely dice the onion, fry with the vegetables and bay leaves in 2 tablespoons of olive oil. Season with salt, pepper and sugar. Pour in the broth and simmer covered for about 15 minutes. After about 5 minutes of cooking, add the lentils.
  • Quarter the pear, cut out the core and cut into wedges. Quarter each sausage, fry in 1 tablespoon of oil, remove and briefly fry the pear wedges in the frying fat. Add the sausages again and set aside for a moment.
  • Take some vegetables out of the stew and lightly mash the rest with a potato masher. Season the stew with vinegar, salt, pepper and sugar. Pluck the parsley leaves and chop finely. Put the prepared sausages and pears in the stew, heat again briefly. If necessary, add salt, pepper, sugar and vinegar to taste and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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