Lentil stew with Krakow sausage

Name: Lentil stew with Krakow sausage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 250 g Potatoes; 1 Stalk leek (leek); 1 collar Marjoram; 2 TABLESPOONS Oil; 250 g brown lentils; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 100 g dried apricots; 2 (approx. 320 g) Krakauer; 100 g red lentils; 2-3 TABLESPOONS White wine vinegar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
250 g Potatoes
1 Stalk leek (leek)
1 collar Marjoram
2 TABLESPOONS Oil
250 g brown lentils
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
100 g dried apricots
2 (approx. 320 g) Krakauer
100 g red lentils
2-3 TABLESPOONS White wine vinegar

Directions

1
Peel and finely dice the onions. Peel, wash and dice the potatoes. Clean, wash and cut leek into rings. Wash marjoram, dab dry and pluck the leaves from stems.
2
Heat the oil in a casserole dish, fry the onions until translucent, add the brown lentils and 2/3 of the marjoram leaves, deglaze with vegetable stock and cook for about 45 minutes. Season with salt, pepper and sugar.
3
In the meantime, halve the apricots and cut the sausage into slices. After about 25 minutes of cooking time, add potatoes, apricots, leek, red lentils and sausage to the pot and cook until done.
4
Season stew again with salt, pepper, sugar and vinegar. Serve the stew sprinkled with the remaining marjoram.