Linsen-Salsiccia-Topf

Ingredients

• 350 g Puy or Beluga lentils
• 100 g celery stalks
• 2 carrots
• 1 large onion
• 2 Garlic cloves
• 100 g smoked ham with fat
• 3 tbsp olive oil
• 800 g pizza tomatoes
• 0.5 l vegetable stock
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• 1 cinnamon stick
• 2 Bay leaves
• 1 tsp thyme
• 400 g Salsiccia (or Frankfurter sausage to taste)
• 2 tbsp Apple cider vinegar
• thyme sprig for garnish

Instructions

1. 1.

   Wash and drain the lentils. Wash the celery stalks and cut into small rings. Peel and dice the carrots. Peel and dice the onion. Separate the garlic cloves and finely chop them. Cut the smoked ham into tiny cubes. In a large pot with a tight-fitting lid, heat the oil. Add the carrots, celery, onion, garlic, and diced ham and sauté.

2. 2.

   Add the drained lentils and continue cooking briefly. Reduce the heat and pour in the tomatoes and vegetable stock. Season with salt, pepper, and cayenne pepper. Add the cinnamon stick, bay leaves, and thyme leaves, cover, and simmer over low heat for about 20 minutes. Add the sausage and cook together for another 20 minutes. Finish the stew with apple cider vinegar, pepper, cayenne pepper, and salt to taste. Serve garnished with thyme sprigs, optionally accompanied by white bread.