Ingredients with Measurements:
- 1 pound of Stadtwurst sausage, sliced
- 1 cup of dried lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 bay leaf
- 4 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the sliced Stadtwurst sausage and cook until browned, stirring occasionally.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion, carrots, celery, and garlic to the pot and cook until softened, stirring occasionally.
5. Add the dried lentils, thyme, bay leaf, and chicken or vegetable broth to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
7. Add the cooked sausage back to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking the sausage and vegetables, low heat for simmering the lentil stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Fiber: 12g
Substitutions for ingredients:
- You can use any type of sausage in place of Stadtwurst, such as kielbasa or bratwurst.
- You can use canned lentils instead of dried lentils, but reduce the cooking time to 10-15 minutes.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- Be sure to rinse the lentils thoroughly before adding them to the pot.
- If the stew is too thick, add more broth or water to thin it out.
- This stew can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store any 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, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
This stew pairs well with crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or a side of mashed potatoes.
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of cooking, add more broth or water and continue to simmer until tender.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stadtwurst is a type of German sausage that originated in the city of Frankfurt. It is made with pork and beef and is typically seasoned with garlic and paprika.
Flavor profiles:
This stew is hearty and savory, with a slightly smoky flavor from the Stadtwurst sausage.
Serving suggestions:
Serve this stew as a main course for a cozy winter dinner.
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Region: German