Lentil Stew with Pork and Sausages

Ingredients

• 300 g brown lentils
• 2 carrots
• 1 onion
• 2 Garlic cloves
• 250 g bacon
• 250 g pork shoulder
• 4 knockwurst sausages
• 1.5 l meat broth
• 2 Bay leaves
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp dried marjoram
• Salt
• Pepper (freshly ground)
• 3 tbsp dark balsamic vinegar
• sugar (to taste)
• 8 sage leaves (for garnish)

Instructions

1. 1.

   Soak the lentils overnight. Peel and dice the carrots, onion, and garlic. Slice the bacon into strips. Wash the pork shoulder, pat dry, remove excess fat and sinew, and cut into 2 cm cubes. Cut the sausages into bite-sized pieces.

2. 2.

   In a pot, render the bacon without adding extra fat, then add the pork, vegetables, and lentils, sautéing briefly. Pour in the broth, add the herbs, salt, and pepper. Simmer over medium heat for 45-50 minutes. Season the stew with vinegar and sugar, stir in the sausages, serve hot on preheated plates garnished with sage.