Lean German lentil stew

What you need

Ingredients

Measured for 4 servings.

• 280 gbrown lentils, rinsed
• 400 gwaxy potatoes, diced
• 400 glean chicken sausage, sliced
• 1leek, sliced
• 2carrots, diced
• 2celery stalks, diced
• 1 tbspDijon Mustard
• 1 tbspApple Cider Vinegar
• 900 mllow-salt vegetable stock or water

Make it

Method

1. 01

   Rinse the 280 g dry lentils. Put them with 900 ml low-salt vegetable stock or water in a large pot; bring to a boil, then simmer gently for 15–20 minutes until they begin to soften. Meanwhile dice 400 g potatoes, slice the leek and dice the carrots and celery.

2. 02

   Add the prepared potatoes, leek, carrots and celery. Simmer for another 15–20 minutes, stirring occasionally, until the potatoes are tender and the lentils are cooked but still hold their shape. Add a little hot water if the stew becomes too thick.

3. 03

   Use fully cooked, ready-to-eat chicken sausage: add the measured 400 g slices for the final 3–5 minutes and heat thoroughly. Off the heat, stir in 1 tbsp Dijon mustard and 1 tbsp apple cider vinegar. Taste before adding any extra salt, then divide into four portions.