John Myers
Contents
show
Ingredients
Spices:
- 2 Discs Breakfast bacon
- 2 small Garlic cloves
- 8 medium sized Potatoes
- 2 tbsp Oil
- 500 ml Seasoned vegetable juice
- 1,5 l Vegetable broth hot
- 300 g Dried plate lentils
- 2 Bay leaves
- 2 tsp Dried marjoram
- 1,75 tbsp Orange balsamic vinegar
- 1 pinch Sugar
- 125 g Kabanosi sausage
- 350 g Smoked pork
- 300 g Frozen soup vegetables
- 4 tbsp Sweet and sour pumpkin cubes pickled
- 2 tbsp Curry powder
- Salt, colored pepper from the mill
- 1 pinch Cayenne pepper
- 0,5 tsp Ground caraway
- 2 tsp Sweet paprika
Aside from that:
- 1 tsp Honey liquid
- 3 tbsp 8-herb mixture frozen
Instructions
- Peel off the onions and garlic and dice finely like the breakfast bacon. Peel the potatoes and cut into medium-sized cubes. Heat the oil in a large saucepan and fry the onions and bacon first, then add the garlic after three minutes. Continue frying until the onions start to turn translucent. Then put the potatoes in the pot and stir-fry for 4-5 minutes. Dust everything with curry powder and let it sweat for a moment.
- Deglaze with the hot vegetable stock and vegetable juice, then bring to the boil. Stir in the plate lentils, bay leaves, marjoram, vinegar and sugar. Salt and pepper lightly, and add the remaining spices (be careful with the salt, as Kabanossi and Kasseler give a lot of flavor). Simmer for about 50-55 minutes over medium heat, stirring occasionally.
- In the meantime, cut the kabanossi into thin slices. Dice the smoked pork. Drain the pumpkin cubes well and set aside. Add the kabanossi, smoked pork and frozen vegetables to the soup after cooking for 20 minutes and cook with them.
- Approx. 5 minutes before the end of the cooking time, add the pumpkin cubes, honey and herbs. Take the bay leaves out of the pot. Finally, season again with the spices and serve immediately.
- Tip 5: The pickled pumpkin was left over from my fridge and, with its sweet and sour note, goes very well with the stew. If you want, you can of course also use fresh pumpkin.
- Note 6: I actually wanted to cook the stew today, so I didn't soak the plate lentils overnight. Because a warmed up stew that has been pulled through tastes twice as good, I already cooked it yesterday, which has increased the cooking time of the lentils by about 10-15 minutes (the cooking time also increases due to the premature seasoning, but with the 50-55 minutes it was just right and nice and creamy). The tasting portion was already very tasty and spicy yesterday. Have fun cooking at home!
Nutrition
Serving: 100gCalories: 61kcalCarbohydrates: 3gProtein: 0.7gFat: 5.2g
