100g smoked bacon, cubed
100g Kassler (smoked pork), cubed
2 small onions, peel left on and halved
300g brown or German lentils, washed
1 liter vegetable stock
1 tablespoon butter
200g carrots, diced
200g parsnips, diced
100g leeks, sliced
4 smoked bratwurst or Wiener sausages
Pinch of sugar
2 tablespoons red wine vinegar
2 tablespoons flat-leaf parsley, chopped
- Heat up a frying pan on medium. Place the onion halves cut side down in the
frying pan and allow to blacken gently. Set aside.
- Heat the butter in a pot and fry the bacon and Kassler for 2-3
minutes until golden. Add the lentils, vegetables stock and blackened onions and
allow to simmer, covered, for 20 minutes.
- Add the diced and sliced vegetables and simmer for a further 10-15 minutes,
then add the sausages and cook through for the final 5-10 minutes.
- Pour in vinegar and season with sugar, salt and pepper to taste. If the
consistency of the stew is too thick then pour some more vegetable stock to thin
it down according to your liking. I prefer my stew fairly thick.
- Sprinkle with flat-leaf parsley and serve piping hot with a dollop of mustard.