Dutch Lentil Sausage Stew

Cook the Aromatic Base

1. Heat the cooking oil in a large, heavy-bottomed pot over medium heat.
2. Add the diced onion, carrot, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute more until highly fragrant.

Simmer the Stew

1. Add the rinsed brown lentils, potato cubes, dried thyme, and the bay leaf to the pot.
2. Pour in the water and crumble in the vegetable stock cubes. Stir everything well to combine.
3. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 to 30 minutes, or until the lentils and potatoes are completely tender.

Add the Sausage and Finish

1. Stir the sliced rookworst into the stew.
2. Leave the lid off and continue to simmer for another 10 minutes. This allows the sausage to heat through and releases its smoky flavor into the broth while helping the stew thicken to a comforting consistency.
3. Remove and discard the bay leaf. Taste the stew and season with salt and freshly cracked black pepper as needed before serving hot.