Lentils with potatoes and skinless sausages

Submitted by enr on 14 Dec 2012
300 g brown lentils
500 g potatoes
300 g skinless sausages
150 g bacon
2 large carrots
100 g per piece of celery
1 small parsnip root
150 g crushed tomatoes
2 onions
1 tsp pepper
3 tbsp dry vegetable broth
1 bunch parsley
2 tbsp sunflower oil
1 tsp sugar
2 pinches ground cloves or 2 whole buds
Lentils with potatoes and skinless sausages
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The lentils is cleaned, pour enough cold water and boiled for 1 hour to boiling, allowing the liquid to boil off its entirely. Bacon cut into cubes. Onions and carrots finely. Potatoes and parsnips cut into cubes for moussaka. In the pan heat up the cubes of bacon while you put fat and sizzled. Add the oil and onions, fry is, until the onion becomes glass. Add sliced ​​carrots and fry for about 2 minutes. Dusted the sugar and fry for another minute, stirring. Pour a smashed tomato, pepper, dry broth and cloves. Allow to boil and remove from heat. When the lentils are cooked, is added to it in the prepared pan sauce. Put the potatoes and parsnips and make up water as it is slightly covered everything. Boil for about 10-15 minutes to boil the potatoes, but not collapse. During cooking the dish was stirred constantly and, if necessary, make up a little hot water. Dopodpravya with salt and pepper, put it finely chopped parsley and cut into rings of skinless sausages. Remove from heat. Allow to stand for about 10 minutes before serving. The dish is thick, not soup. If you happen to remained more liquid can be thickened with 1 -2 tbsp mashed potato powder. * The tomatoes can be substituted with 2-3 tbsp tomato puree or 3-4 fresh grated tomatoes. * Do not miss cloves, it gives the dish warm fragrance and fits perfectly with the ingredients. * I used the Viennese skinless sausages, but also Krakow becomes very fragrant. Slightly smoky aroma affect wonderful flavor of the whole dish. Do not use skinless sausages, do not like raw.
1 user
14 Dec 2012


It was very tasty dish. Only now it will prepare lentils :) Thanks for the recipe!

Miroslava, very glad that the recipe is more your taste! I also just so prepare lentils because it is aromatic, strengthen and delicious! :)

Will it be with red lentils?

Red lentils are cooked very quickly and disintegrate. Will have to make changes in the sense that the potatoes and parsnips will have to boil in vegetable broth to prepare the sauce, and the lentils to put in already cooked vegetables and boil for ten minutes. Personally, I've never done on European red lentils recipe and I can not guarantee it will be delicious. But nothing prevents a try and share, yet so are born new recipes and flavors :)

Thanks for the reply, if you try to write how it happened :)