Westfalian lentil stew

4 servings



300g brown lentils

2 bunches of soup greens (carrots, celery, leek, parsley root)

2 medium sized onions

3T olive oil

2 bay leaves

freshly ground black pepper

1 liter beef broth

4 medium sized potatoes

4 smoked sausages (bockwurst or knackwurst, also knockwurst) ~120g each, chop in large pieces

1 bunch parsley

optional red wine vinegar



Soak the lentils overnight in 3 liters of water, then drain.

Clean the soup greens and cut into cubes. Peel onions and potatoes and cut into cubes.

Heat olive oil in a stew pot and add all vegetables except potatoes. Cook at medium heat for 5-10 minutes. Add beef broth, and then add bay leaves and lentils. Season with freshly ground pepper and cook at medium heat until the lentils are almost cooked (about 20-30 minutes). If the lentils don’t soften within this time, extend the total cook time by 15 minutes or so. Take out the bay leaves.

Add potatoes and sausage to the pot. Cook a further 10 minutes  until the sausage is warm and the potatoes are cooked through. Chop parsley and garnish top of the stew just before serving.

Season to taste with salt, pepper, and vinegar.


Translation by Sara Friedman, Portland, OR (thank you, Sara!)