Comment préparer

Rinse the lentils under cold water and remove any small stones or shriveled lentils. Drain well.

Heat the olive oil in a heavy 5-litre pot over medium heat. Add the sausage and cook for 4 to 5 minutes, turning occasionally, until browned at the edges. Transfer it to a plate.

Add the onion, carrot, and celeriac to the pot. Season with the salt and cook for 6 to 8 minutes, stirring, until the onion is translucent and the vegetables begin to soften. Add the garlic and marjoram and cook for 30 seconds, until fragrant.

Stir in the lentils and vegetable stock, then add the bay leaves and browned sausage. Bring the liquid to a boil over medium-high heat.

Reduce the heat to low, cover the pot partially, and simmer for 35 to 40 minutes, stirring every 10 minutes, until the lentils are tender but intact and the vegetables can be pierced easily with a fork.

Lentil stew simmered until the vegetables are tender and lentils remain intact

Image générée par IA

Remove the bay leaves. Stir in the apple cider vinegar, taste, and adjust the salt and pepper. If the broth is too thick, add hot water a little at a time.

Ladle the stew into warm bowls, scatter with parsley, and serve immediately with bread. Confirm that the sausage is steaming hot throughout; if necessary, return the stew to the heat until it reaches 74°C.

German lentil stew with sausage garnished with parsley and served with bread

Image générée par IA

Pourquoi cette recette fonctionne

Browning the sausage and vegetables builds a savory base, while lentils and potatoes release just enough starch to create a substantial broth without blending. A small amount of vinegar balances the smoked, earthy flavors.

Conservation et réchauffage

Comment la conserver

Cool the stew within 2 hours, transfer it to a covered container, and refrigerate for up to 4 days. It can be frozen for up to 3 months; thaw overnight in the refrigerator.

Comment la réchauffer

Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock. Bring the stew to 74°C and ensure the sausage is steaming hot throughout before serving.