Hearty Lentil Stew

Ingredients

• 300 g split lentils
• 150 g knollensellerie (knobloose celery)
• 2 carrots
• 1 onion
• 1 l beef broth
• 1 bay leaf
• 2 tbsp olive oil
• 2 tbsp Whole wheat flour
• 3 Debrecziner sausages (or poultry sausage alternatives)
• Salt
• Pepper
• 2 tbsp white wine vinegar
• 5 sprigs parsley

Instructions

1. 1.

   Rinse lentils in a sieve and drain. Peel and dice celery, carrots, and onion.

2. 2.

   Bring broth to a boil, then add vegetable cubes, lentils, and bay leaf. Cover and simmer for 30 minutes over low heat.

3. 3.

   Meanwhile, whisk olive oil with flour and stir the mixture into the lentil soup. Continue cooking uncovered for another 10 minutes until the soup thickens slightly. Stir occasionally and add more broth if needed.

4. 4.

   Slice Debrecziner diagonally and fry in a hot pan without fat over medium heat for 4 minutes until lightly golden brown. Add to the stew and season with salt, pepper, and vinegar. Remove bay leaf. Wash parsley, dry, shake off excess water, chop, and sprinkle over the hearty lentil stew.