Lentil stew with Debreziner sausage
In addition to the debreziner, lentils are a good source of protein; they are also rich in digestive fibre and score points with the mineral magnesium, which is important for a healthy nervous system. Secondary plant substances from the paprika protect the body cells from damage caused by free radicals.
The lentil stew is a great dish, especially for the cold winter season, and warms from the inside. If you prefer your stew to be vegetarian, you can omit the debrezers or replace them with more vegetables such as carrots.
Ingredients
- Ingredients
- 3 yellow paprika
- 1 yellow onion
- 2 garlic cloves
- 2 carrots
- 1 potato (starchy)
- 400 grams brown Lentils
- 4 ripe Tomatoes
- 40 milliliters olive oil
- 2 Tbsps Tomato paste
- 500 milliliters Vegetable broth
- 100 milliliters Rosé
- 4 Tbsps balsamic vinegar
- 1 bay leaf
- salt
- cayenne pepper
- 2 pairs Debrecener sausage
- ½ bunch parsley (chopped)
Preparation steps
Soak lentils in a bowl of cold water, about 12 hours. Then drain in a colander, rinse and let drain again. Peel, rinse and finely dice both carrots and potatoes. Halve peppers, remove seeds and ribs and cut into 1-2 cm (approximately 1/2 to 3/4 inch) cubes. Blanch tomatoes in boiling water for a few seconds, then rinse, peel, quarter, core and cut into very small cubes. Peel and finely chop onion and garlic cloves.
In a large saucepan, sauté onions and garlic in hot olive oil until softened. Add remaining ingredients except for the Debreziner sausage and peppers. Add enough cold water to cover ingredients and bring to a boil. Reduce heat to medium and simmer about 40 minutes. Cut Debreziner sausages into slices in the meantime. Add sausage slices and peppers to the stew 15 minutes before the end of the cooking time. Season with salt and cayenne pepper to taste and serve sprinkled with parsley.