My Lentil Stew

5 from 4 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


My lentil stew

  • 5 Sausages
  • 1 disc Streaky bacon
  • 1 disc Bach meat
  • 6 Piece (leftovers) Potatoes alternatively mashed potatoes powder
  • 100 g Spaetzle
  • 250 g Plate lentils
  • Water to cover
  • 400 ml Vegetable stock
  • 1 tsp Vegetable broth - powder


  • Take a large saucepan and add the sausages, slice of bacon and brook meat. Pour the whole thing up with water so that it is covered. Bring to a boil and skim off the foam. Shift down and cook for about 20 minutes.
  • After this time, first remove the sausages and cut them into slices, then add them again. Do the same with the bacon and the belly and put back in the pot. Peel and dice the potatoes and add them together with the spaetzle.
  • Stir and also add the plate lentils. Bring to the boil again and cook until soft. Stir it every now and then and be careful that it doesn't burn. Always add some of the vegetable stock. Season with * vegetable stock powder, season to taste. Then pour into deep plates and serve immediately.
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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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