Ingredients with Measurements:
- 1 pound Ahle Wurst sausage, sliced
- 1 cup dried green lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Ahle Wurst sausage and cook until browned, about 5 minutes.
2. Add the chopped onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes, or until the vegetables are softened.
3. Add the dried lentils, diced tomatoes, chicken or vegetable broth, dried thyme, smoked paprika, bay leaf, salt, and pepper to the pot. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
5. Remove the bay leaf from the pot and discard.
6. Serve the Ahle Wurst and Lentil Stew hot, garnished with fresh parsley or chopped scallions, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking the sausage and vegetables, low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 26g
Protein: 22g
Fiber: 12g
Sodium: 1100mg
Substitutions for ingredients:
- You can use any type of sausage instead of Ahle Wurst, such as kielbasa or chorizo.
- You can use canned lentils instead of dried lentils, but reduce the cooking time to 15-20 minutes.
- You can use fresh tomatoes instead of canned tomatoes, but add 1 cup of water or broth to the pot.
Variations:
- Add chopped kale or spinach to the pot during the last 5 minutes of cooking for extra nutrition.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a splash of red wine or balsamic vinegar to the pot for a tangy taste.
Tips and tricks:
- To save time, you can chop the vegetables and slice the sausage in advance.
- If the stew is too thick, add more broth or water to the pot.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
- Leftover stew can be frozen for up to 3 months.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in bowls with crusty bread on the side.
Garnishes:
Garnish the stew with fresh parsley or chopped scallions.
Pairings:
This stew pairs well with a green salad or roasted vegetables.
Suggested side dishes:
Crusty bread, garlic bread, or cornbread.
Troubleshooting advice:
If the lentils are still hard after 40 minutes of cooking, add more broth or water to the pot and continue simmering until they are tender.
Food safety advice:
Make sure the sausage is cooked through before adding the vegetables and broth to the pot.
Food history:
Ahle Wurst is a type of smoked sausage from Germany, traditionally made with pork and flavored with marjoram.
Flavor profiles:
This stew has a smoky, savory flavor from the Ahle Wurst sausage, and a slightly sweet taste from the carrots and tomatoes.
Serving suggestions:
Serve the stew hot with crusty bread and a green salad on the side.
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Region: German