Stew with Lentils and Sausage

Ingredients

• 350 g brown lentils
• 400 g beef (stew meat)
• 2 carrots
• 200 g celery root
• 1 large onion
• 200 g waxy potatoes
• 2 Garlic cloves
• 0.5 bunch Parsley
• 100 g smoked ham with veins
• 3 tbsp olive oil
• 2 l beef broth
• Salt
• ground pepper
• Cayenne pepper
• 1 bay leaf
• 2 tbsp Apple cider vinegar
• 4 sausages (e.g., Mettwurst or Debrecziner)

Instructions

1. 1.

   Soak the lentils overnight. Cut the beef into small cubes. Peel and dice the carrots, celery root, and potatoes. Peel and dice the onion. Peel the garlic cloves. Wash, dry, shake off excess water, and finely chop the parsley. Dice the smoked ham into tiny cubes. In a large pot with a tight-fitting lid, heat the oil. Brown the beef on all sides. Add the carrots, celery root, onion, garlic, and diced ham; sauté briefly. Add the drained lentils and cook for a short time more.

2. 2.

   Reduce the heat and deglaze with the beef broth. Season with salt, pepper, cayenne pepper, and bay leaf. Cover and simmer over low heat for about 45 minutes until the lentils are tender. Taste the finished soup with pepper, vinegar, cayenne pepper, and salt. Add the parsley and sausages (slice as desired) to the stew and let it heat through for another ~5 minutes.