This easy lentil recipe was inspired by the German lentils I ate while I lived in Germany. I served it with sausage and a traditional sauerkraut to round out the meal.
Prep Time 15minutes
Cook Time 45minutes
Author Lisa Bollow | Vine + Plate
2 ½cupsof chicken or beef stock. I used chicken stock. To make this a vegetarian lentil dishuse vegetable stock.
3tablespoonsof olive oil to saute the veggies in.
Veggies, Herbs, Spices:
2peeled and chopped carrots -- I like mine in discs
1small onion diced
1garlic clove peeled and minced
3stalks of celery chopped
8oz.of brown lentils
3tablespoonsof white vinegar
Sauerkraut -- found in your international section of your market or refrigerated deli section
1-2sausage links per person. I used a chicken based smoked sausage.
Extra vinegar to taste
Prep -- do this first.
By prepping your food before you begin to cook you can save time in the long run. Plus, you won’t forget anything.
For each of the items below, after the prep stage, just set aside until the fun begins.
So you don’t have a million dishes to wash, take a large plate or even a paper plate and make neat piles of the ingredients after they have been prepped.
It’s important to keep the ingredients separate unless noted. They are added at different times during the cooking process.
Don’t combine the liquids into one container. They will be used at different times.
Feel free to get your chef on and use separate ramekins if you would like.
Measure out your oil and stock
Dice the onions
Dice the celery
Dice the carrots
Set aside a bay leaf
Mince the garlic
Chop the fresh herbs
Rinse the lentils and drain
Cook the sausages and set aside
Warm up the sauerkraut
Saute onions, celery and carrots:
Heat the olive oil to a shimmer then and add salt, onions, celery and carrots.
Saute until the onions are translucent and the carrots start to soften.
Add the garlic:
Add the garlic to the onion/carrot mixture and saute for about 2 minutes.
Add the lentils and stock:
Add the lentils, bay leaf and stock to the sauteed veggie mixture.
Bring the pot to a boil, lower to a low to medium simmer and cover. Cook the lentils for about 30 minutes, until tender.
Once finished, add the sugar and the vinegar to the lentils and stir.
Add the cooked sausage to the pan:
Add the sausage to the lentils and cook for about 5-6 minutes to heat all the way through.
Serve with a side of warmed sauerkraut and a sprinkle of fresh parsley.
White wines all day long with this dish.
A nice German Riesling would be delish with this. German Rieslings can vary from dry to sweet. I tend to enjoy the Trocken (dry) or Halbtrocken (semi-dry) versions as opposed to the süß or Süss (sweet) ones.You could also drink a nice non-oaked Chardonnay or Sauvignon Blanc.And Beer...this is so good with a nice German Pils .
Easy Lentil Recipe with Sausage and Sauerkraut https://vineandplate.com/easy-lentil-recipe/ February 21, 2020