Last week some friends were visiting me. They brought me a Saucisson Vaudois (thanks again!). With this typical Swiss sausage I prepared a stew called Canadian Lentil-Stew. It’s very savory enriched with apple, sultanas, parsley and marjoram.
I love marjoram but only the green one. Dried it loses it’s typical flavor. Majoram is a cold-sensitve herb, as I live in Andalucia I can harvesting the whole year. Majoram helps to digest, that’s why you use it a lot in „heavy“ stews.
Canadian Lentil-Stew (Rezept auf Deutsch)
makes 2-3
100 g bacon, cut into strips
1 ghee
1 onion, minced
2 cloves garlic, pressed
1 leek, diced
parsley, chopped
250 g lentils
1 apple, cut into small cubes
2 tb sultanas
4 small potatoes, peeled and quartered
1 dl white wine
4-5 dl broth
salt, pepper
fresh majoram
lemon zest of 1/2 lemon
1/2-1 Saucisson Vaudois, cut into slices
4 tb creme fraiche
In a large casserole, melt ghee, add bacon and sauté. Reduce heat add leek, onion, garlic and parsley cook, stirring, for 5 minutes. Add lentils, apple, sultanas, lemon zest, majoram and potatoes. Add wine and let cook for 5 minutes. Add broth, season with salt and pepper, reduce heat, cover and simmer for 35 minutes. Add saucisson and let simmer for another 20-25 minutes.
Serve with crème fraîche.
More recipes and entries in English.
Sieht gigantisch aus! Ich liiiieeebe Linsen. Das Rezept habe ich mir gleich kopiert und werde es demnächst ausprobieren. Danke!
Mirando tu blog y recorriendo los enlaces he visto esta receta, quisiera pedirte si puedes traducirla, muchísimas gracias!!!
http://peho.typepad.com/chili_und_ciabatta/2007/02/schokoladenoran.html
Thanks–I like the combination of fruit and wine.
Great photo and it looks really delicious. I didn’t know that marjoram helps with digestion. I don’t think I’ve ever had it fresh. Maybe I’ll try planting some this summer, although it will have to be an annual here if it’s cold sensitive.