feed me meat
Recipe: Stew with Bratwurst and Lentils
Lentils are completely back in fashion. Increasingly, you’ll find them not only in salads and other vegetable dishes, such as this stew with bratwurst, but they can also be surprisingly delicious in cakes and cookies. The new cookbook Lentils! by Joke Boon is therefore entirely dedicated to this versatile legume.
door Lauretta Baarends
“Lentils and bratwurst are a combination you encounter (especially) in the French countryside cuisine. The fattiness of the sausage and bacon pairs well with lentils.”
How to make the stew with bratwurst and lentils:
- Cook the lentils in plenty of water until tender. Leave them in the cooking liquid, as it will be used later.
- Take a sauté pan and heat 2 tablespoons of olive oil. Fry the bacon lardons for 3 minutes. Add the onion and garlic and fry for another 5 minutes, stirring occasionally. Add the carrot, sweet potato and leek. Stir-fry for 5 minutes until the leek starts to soften.
- Once the leek has softened, add the biscuit spices and tomato purée and fry for 1 minute. Deglaze with the wine. Add the bay leaves and the crumbled half vegetable stock cube, stir through and leave to simmer gently for 20 minutes.
- Add the drained lentils and, if necessary, a little cooking liquid. Stir through, simmer for 15 minutes and add some more cooking liquid if needed. Season with pepper and salt. Meanwhile, fry the bratwurst.
- Heat a small splash of olive oil in a frying pan and brown the sausages all over over medium heat. Lower the heat and let them cook gently for 8–10 minutes with a lid slightly ajar on the pan. Turn them over once during cooking.
- Spoon the lentil stew into a serving dish or deep plates. Cut the sausages diagonally, place them on top of the lentil stew and sprinkle with the parsley.
Image ©️Mitchell van Voorbergen, text ©️Joke Boon
Title: Joke Boon
Author: Lentils!
Price: €22,99
Publisher: Nieuw Amsterdam
Read also:
