Lentil Stew with Debreziner

Ingredients

• 3 yellow bell peppers
• 1 vegetable onion
• 2 Garlic cloves
• 2 carrots
• 1 starchy potato
• 400 g brown lentils
• 4 ripe tomatoes
• 40 ml olive oil
• 2 tbsp Tomato paste
• 500 ml vegetable broth
• 100 ml grape juice
• 4 tbsp balsamic vinegar
• 1 bay leaf
• Salt
• Cayenne pepper
• 2 pairs Debrecziner sausages
• 0.5 bunch chopped parsley

Instructions

1. 1.

   Soak the lentils for 12 hours in plenty of cold water, then drain them in a sieve, rinse and let them drip dry. Peel, wash and finely dice the carrots and potato. Halve the bell peppers, remove seeds, wash, dry and cut into 1–2 cm cubes. Briefly blanch the tomatoes in boiling water, shock, peel, quarter, seed and cut into very small cubes. Peel and finely dice the onion and garlic cloves.

2. 2.

   Heat olive oil in a large pot, sauté onions and garlic until translucent. Add all remaining ingredients except Debrecziner and bell peppers, pour cold water to cover lentils, bring to a boil. Reduce heat and simmer the stew over medium heat for about 40 minutes. Meanwhile slice the Debrecziner sausages. Fifteen minutes before the end of cooking add the bell peppers. Season the stew with salt and cayenne pepper, sprinkle chopped parsley on top and serve.