Britta's world of photos
Lentil Stew
For 3 - 4 servings:
Finely dice 50 g streaky bacon and 1 small onion.
Rinse 300 g peeled lentils with cold water and let drain. Heat 1 tbs. butter in a pot and fry bacon for 2-3 minutes until golden brown. Add onions and fry for another 2-3 minutes. Add lentils and 500 ml vegetable stock and let simmer for 20 minutes at medium heat.
Meanwhile peel, wash and cut 1 bundle of soup vegetables (ca. 250 g) and 1 large potato into dices of 1 cm. Add vegetables and 2 mettwurst to the stew and cook for further 20 minutes. Prick wurst with a fork several times.
Season stew with salt, pepper, 1 pinch sugar and 1-2 tbs. white wine vinegar. Should the consistency of the stew be too thick, thin it with some vegetable stock or water.
Lentil Stew
For 3 - 4 servings:
Finely dice 50 g streaky bacon and 1 small onion.
Rinse 300 g peeled lentils with cold water and let drain. Heat 1 tbs. butter in a pot and fry bacon for 2-3 minutes until golden brown. Add onions and fry for another 2-3 minutes. Add lentils and 500 ml vegetable stock and let simmer for 20 minutes at medium heat.
Meanwhile peel, wash and cut 1 bundle of soup vegetables (ca. 250 g) and 1 large potato into dices of 1 cm. Add vegetables and 2 mettwurst to the stew and cook for further 20 minutes. Prick wurst with a fork several times.
Season stew with salt, pepper, 1 pinch sugar and 1-2 tbs. white wine vinegar. Should the consistency of the stew be too thick, thin it with some vegetable stock or water.