The Chocolate Lady from In Mol Araan is hosting this week Weekend Herb Blogging.

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.

Technorati tag: weekend herb blogging

More recipes and entries in English.

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