John Myers
Ingredients for 4 servings:
- 150 g bacon, diced streaky
- 350 g lentils
- 6 m.-sized potatoes
- 5 m.-sized carrot(s)
- 1 large onion(s)
- 2 stalk(s) leeks
- 1 ½ liters of broth
- 1 handful of savory, dried
- 2 garlic cloves
- salt and pepper
- 4 sausages (Mettenden), smoked
- 2 tbsp oil
- n. B. vinegar
- n. B. sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
old family recipe
Heat the oil in a pressure cooker and fry the bacon until crispy. Peel, press through, or finely chop the garlic cloves, and add them. Add the peeled, roughly diced potatoes, the smaller diced carrots, and the thinly sliced leek to the pot and fry well, stirring occasionally. Then stir in the washed lentils and sauté for a few minutes, stirring occasionally. Top up with 1.5 liters of stock, add the savory and a little pepper. Season with salt only when the stew is ready. Bring to a boil, close the pressure cooker according to the instructions, and simmer the stew for 30 minutes. Then release the steam and open the pot. Brown the sliced Mettenden sausages in a pan. Alternatively, you can also heat the sausage briefly in the microwave on high. Add the sausage pieces and any rendered fat to the stew and stir in. Season with salt and pepper. If desired, season the stew with vinegar and sugar for a sweet and sour flavor. We always serve it with bread rolls. The stew—like almost every stew—tastes even better reheated. It also freezes well.
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