John Myers
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Potato and Lentil Stew with Sausage
The perfect potato and lentil stew with sausage recipe with a picture and simple step-by-step instructions.
Potato and lentil stew:
- 700 g Waxy potatoes
- 350 g Red lenses
- 150 g 2 Zwiebeln
- 2 Knoblauchzehen
- 1 Stück Ingwer
- 1 rote Chilischote
- 2 tbsp Peanut oil
- 1500 ml / 1.5 tbsp vegetable stock instant Vegetable broth
- 1 Tbsp / Arabic spice mixture Raz el-Hanout
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Rubbed thyme
- 4 tbsp Cream
- 1 tbsp Creme fraiche Cheese
Sausage insert:
- 300 g 1 Packung Nürnberger Rostbratwürstchen
- 2 tbsp Peanut oil
- 1 tsp Mild curry powder
Serve:
- Parsley for garnish
Potato and lentil stew:
- Peel and wash the potatoes and cut into small cubes. Put the red lentils in a kitchen sieve, rinse with cold water and drain well. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core, wash and finely dice the chi peppers. Put the peanut oil (2 tbsp) in a high saucepan and fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Add the potato cubes and deglaze / pour in the vegetable stock (1500 ml). Add the lentils and season with Raz el-Hanout (1 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and rubbed thyme (1 teaspoon). Let everything simmer / boil with the lid on for about 20 minutes. Finally, refine with cream (4 tbsp) and crème fraîche (1 tbsp).
Sausage insert:
- Cut the Nuremberg sausages into small slices and fry them in a pan with peanut oil (12 tbsp) until golden-brown. Season with mild curry powder (1 teaspoon).
Serve:
- Fill the sausage insert into the potato and lentil stew and stir. Fill the stew into bowls and serve garnished with parsley.
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