Lentil stew with vegetable sausage

An unconventional-traditional video recipe for LENTIL stew with TOFU sausage.

Although chef Ján Duda from Bidfood Slovakia, sro likes to joke that: "Black lentils take about 3.5 hours to cook and need to be soaked a week before, they don't need to be soaked at all and only cook for 8-10 minutes."

A few tips for an unconventional lentil stew:

• The basis of every good meal is onions
• The secret is caramel: after frying the onion, add the sugar
• The vinegar goes straight into the onion – the aggressiveness will be lost, but the sour taste will remain.
• Salt is added at the end - otherwise the onion will remain hard and not fall apart (which is desirable now)
• If vinegar is cooked with potatoes, they will not overcook and remain "al dente"

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

Lentil weld

• 0.05l Vegetable oil
• 100 g Yellow onion
• 20g Garlic
• 600 g Beluga Black Lentils
• 400 g Potatoes
• 20 g Arugula
• 0.1 l Vinegar
• 0.2 l Vegetable whipping cream 31%
• Salt
• Ground black pepper

Soft tofu sausages

• 0.1 l Vegetable oil
• 500 g Soft tofu sausages

Technological process

1. Heat the oil in a saucepan, add the finely chopped onion, and fry until translucent.
2. Add the diced potatoes and garlic and mix well.
3. Add salt, season lightly, pour in ½ cup of cream and water and let it cook until tender.
4. Add the black lentils and cook together.
5. Heat a pan, pour in the vinegar and bring to a boil. Set aside and let cool. The vinegar boiled in this way will ensure that the sauce is free of lumps (the cream will not curdle).
6. Once the potatoes are cooked, season with vinegar, salt and pepper and add the remaining cream as needed.
7. Heat the oil in a grill pan and fry the sausages on each side. Serve. Garnish with arugula leaves on a plate.