Lentil and Sausage Stew
Red wine vinegar and bay leaves are what make this German lentil stew taste right. The vinegar goes in with a brown butter and flour sauce, along with tomato paste and a little honey, and it lifts the earthy lentils, smoked pork belly and scalded sausage without making them sour. Serve it over spätzle, and make extra, since the stew is better reheated the next day.
Instructions
Rinse the lentils in a sieve, then put them in a pot with the 1 litre of water. Cook over low heat for 40 to 50 minutes, until tender.
About 20 minutes before the lentils are done, add the carrot, onion, potatoes, garlic, sausages, bay leaves and pork belly. Let everything simmer together. When the lentils are cooked, set the pot aside and keep it warm.
Melt the butter in a small pot and stir in the flour. Cook gently, stirring constantly, until the roux turns brown.
Add the second measure of water a little at a time, stirring as you go, and bring the sauce to a boil. Stir in the tomato paste, red wine vinegar and honey, then season with salt and pepper to taste.
Stir the sauce into the lentils and mix well. Keep the stew warm until serving, and pick out the bay leaves before eating. Pass extra vinegar at the table if you like.
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