In celebration of Oktoberfest, our in-house Chef Bear created a wonderful recipe for Linsensuppee, German Lentil Stew with Brats. This recipe can include Beyond Brats for a vegan version. For a sample of this delicious creation, join us Friday October 3 at 5 pm during our First Friday Art Opening and celebration.
Ingredients
450 grams dried lentils (Black, green or brown lentils work best and keep their shape better)
2 Tablespoons of butter (Use oil/Plant Butter to keep it vegan)
600 grams potatoes (1.3 pounds of waxy potatoes-red, yellow, purple, fingerlings, or any other waxy potato)
200 grams carrots (1/2 pound)
200 grams celery (1/2 pound)
200 grams onions or leeks (1/2 pound)
Vegetable/Beef broth (8-10 cups) (Can also use vegan beef bouillon like I did)
1 bay leaf
6 Tablespoons red wine vinegar
2 Tablespoons sugar (can also use maple syrup or honey instead)
2 Tablespoons tomato paste
parsley as garnish
6 Brats cooked and sliced (Beyond Brats for vegan) (Optional)
Instructions
Wash, dry and trim the vegetables. Small dice the carrots, celery and onion. Medium dice the potatoes.
Rinse the lentils in a mesh strainer and set aside.
In a large stock pot, melt the butter and over medium heat and add the cut-up vegetables and potatoes. Cook for 5-10ish minutes without stirring too much.
Add the lentils, broth and bay leaf and cover with a lid. Bring to a boil, then turn to a simmer and cook for 30-40 minutes.
Add the vinegar, tomato paste, sugar (optional to season to taste with salt and pepper, but usually not necessary)
Serve and garnish with fresh parsley.
If you would like to add the Wiener sausages, you could either slice them up and at them at this point to simply warm up (they’re already cooked). Or you can warm them separately in a pot of water (do not boil or the skin will crack).