Lentil stew with kielbasa

Name: Lentil stew with kielbasa
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 medium-sized onions; 300 g Potatoes; 1 Stalk leek (leek); 5-6 Stem(s) fresh or about 1 teaspoon dried marjoram; 2 TABLESPOONS Oil; 250 g brown dish lenses; 2 (300 g) Krakow sausages; 100 g dried apricots; 100 g dried red lentils; 3 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp salt, pepper, some sugar; 2-3 TABLESPOONS Red wine vinegar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 medium-sized onions
300 g Potatoes
1 Stalk leek (leek)
5-6 Stem(s) fresh or about 1 teaspoon dried marjoram
2 TABLESPOONS Oil
250 g brown dish lenses
2 (300 g) Krakow sausages
100 g dried apricots
100 g dried red lentils
3 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp salt, pepper, some sugar
2-3 TABLESPOONS Red wine vinegar

Directions

1
Peel and chop the onions. Peel, wash and chop the potatoes. Leek clean, wash, cut into rings. Wash and pluck the marjoram.
2
Heat the oil in a pot. Fry the onions in it until transparent. Rinse brown lentils and add 2/3 marjoram to the onions. Pour on 1 1/4 l water. Bring everything to the boil and simmer for 25 minutes
3
Cut the sausage into slices. Wash the apricots, cut in half. Add both after 25 minutes with leek and potatoes to the stew. Cook for another 20 minutes
4
Rinse red lenses. Add the lentils and broth to the stew after about 10 minutes. Season stew with salt, pepper, sugar and vinegar. Sprinkle with rest of marjoram