Lentil and pepper stew

Ingredients for 4 servings:

• 250 g lentils, small variety, e.g. mountain lentils, Swabian Alb lentils, Beluga
• 600 g potatoes, mostly waxy
• 2 bell peppers, red
• ½ onion(s)
• 2 spring onions
• some butter
• 1 ½ liters vegetable broth
• 1 ½ tbsp tomato paste
• 1 bay leaf
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1 ring/s meat sausage, approx. 350 g
• 1 handful of chives
• Salt and pepper, white
• nutmeg
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Place the lentils in a deep pot with about 1 liter of vegetable stock, add the bay leaf, vinegar, sugar, tomato paste, and spices (no salt), and simmer gently over medium heat for about 30 minutes. Peel the potatoes, cut them into smaller cubes, and cook them in a separate pot in salted water. Finely dice the onion, cut the spring onions into small rolls, and lightly fry both in a small, non-stick pan with a little butter. Halve the bell peppers, remove the insides, peel them (this makes them easier to digest), and cut them into small pieces. Skin the sausage and cut them into small cubes. When the lentils are tender, add the cooked potatoes and sautéed onions, bring to a boil briefly, and immediately reduce the heat. Add the diced bell peppers and sausage pieces to the soup and top up with the rest of the vegetable stock until you reach your desired soup consistency. Taste and adjust the seasoning again if necessary. Only now can you add salt. Let the soup simmer for about 10 minutes at the lowest heat, so the peppers remain firm to the bite. Then serve in plates or bowls and garnish with a few chives, if desired. Serve with baguette or hearty farmhouse bread.