Italian lentil stew with sausages

Ingredients for 4 servings:

• 200 g lentils (mountain or Alb lentils)
• 150 g carrot(s)
• 150 g celeriac
• 100 g leek
• 150 g onion(s)
• 2 cloves garlic
• 60 g bacon, streaky (pancetta)
• 500 ml chicken stock
• 1 tbsp clarified butter
• 8 sausages
• 2 tbsp olive oil
• 2 bay leaves
• 100 g potato(s), floury
• 400 ml red wine
• 8 stalks of parsley
• 3 stalks of thyme
• 2 tbsp balsamic vinegar
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Place the lentils in a saucepan with 1 liter of cold water, cover, and bring to a boil. Cook over low heat for about 20 minutes until al dente. Place the lentils in a sieve, rinse, and drain. Finely dice the carrots and celery. Finely dice the onion and garlic. Also finely dice the pancetta. Heat the chicken stock in a saucepan. Heat the clarified butter in a second saucepan and fry the chopped sausages in it until crisp. Remove from the pan. Add the olive oil, pancetta, celery, and carrots and fry. Add the onion and garlic and sweat for 2 minutes. Add the bay leaves, leek, and lentils, and sauté briefly. Peel the potatoes, grate them finely, and add them. Deglaze with half of the red wine and reduce completely. Pour in the stock until the lentils are covered. Return the sausages to the pot and cook uncovered over medium heat, stirring frequently, for 25-30 minutes. Gradually add the remaining red wine and stock. Pluck the thyme from the stems and add it 10 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar, and balsamic vinegar, and serve sprinkled with chopped parsley.