Sausage and Vegetable Stew

Ingredients

• 200 g carrots
• 200 g potatoes
• 300 g Savoy Cabbage
• 300 g sausages (e.g., Krakauer)
• 2 stalks celery
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 0.9 l meat broth
• 200 g beluga lentils
• 200 g Cherry tomatoes
• 2 Bay leaves
• 3 peppercorns
• Salt
• ground black pepper

Instructions

1. 1.

   Wash and prepare the vegetables. Peel carrots and potatoes, cutting them into small cubes. Slice off the tough leaf tips of the savoy cabbage and cut the cabbage into leafy pieces. Cut the sausages diagonally into slices. Divide celery into fine rings. Peel onion and garlic, then dice them.

2. 2.

   In a pot melt butter and sauté onion with garlic until translucent. Add remaining vegetables (except tomatoes and lentils), cook briefly, then pour in broth. Add lentils, tomatoes, bay leaves, peppercorns, salt, and pepper. Simmer over medium heat for about 25 minutes. Ten minutes before the end of cooking, add sausages to warm through. Taste and adjust seasoning, then serve hot.