A comforting and flavorful German-inspired lentil stew perfect for cozy evenings.
Rinse the lentils thoroughly under cold water, removing any debris or stones.
Soaking lentils overnight can reduce cooking time and enhance digestibility.
In a large stockpot, combine the rinsed lentils, water, bouillon cubes, and half of the diced onion.
Using warm water can help the bouillon cubes dissolve faster.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour.
Stir occasionally to prevent lentils from sticking to the bottom.
Add the diced potatoes and continue to simmer until tender, about 30 minutes.
Cut potatoes into uniform pieces for even cooking.
In a small saucepan, melt the butter over medium heat and sauté the remaining diced onion until golden brown.
Stir constantly to prevent the butter from burning.
Stir the flour into the sautéed onions until well combined, forming a roux.
Cook the roux for a minute to remove the raw flour taste.
Add the roux to the soup, stirring constantly to thicken.
Add the roux gradually to avoid lumps.
Slice the smoked sausages into rounds and add them to the soup. Simmer for an additional 15 minutes.
Ensure the sausage is fully heated through before serving.
Season the soup with red wine vinegar, salt, and black pepper to taste.
Taste and adjust seasoning gradually to suit your preference.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
Nutze unsere App für das beste Erlebnis
