Hollandse Linzenstoof (Dutch Lentil Stew) with Smoked Sausage

• 1 tbsp Rapeseed oil
• 1 medium Leek
• 2 medium Carrot
• 300 g Celeriac
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 180 g Dried green lentils
• 750 ml Vegetable stock
• 2 leaves Bay leaves
• 4 sprigs Fresh thyme
• 250 g Smoked pork sausage, ready-to-eat style
• 1 tbsp Dijon mustard
• 2 tsp Apple cider vinegar

1. Heat the rapeseed oil in a large pot over medium heat. Trim and wash the leek well, then slice it; peel and dice the carrots and celeriac.
2. Add the leek, carrots and celeriac to the pot with the fine sea salt and black pepper. Cook for 6 to 8 minutes, stirring, until the leek softens and the vegetables start to turn glossy.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Tip in the dried green lentils, then pour in the vegetable stock and add the bay leaves and thyme.
4. Bring to a gentle simmer, then reduce the heat to low and cook for 22 to 28 minutes, stirring occasionally, until the lentils are tender and the stew is thick. If it looks too dry before the lentils are cooked, add a splash of water.
5. Slice the smoked pork sausage and stir it into the stew. Simmer for 5 minutes until the sausage is warmed through and the stew is piping hot.
6. Remove the bay leaves and thyme stems. Stir in the dijon mustard and apple cider vinegar, then taste and adjust seasoning with a little more salt and pepper if needed.
7. Serve the stew hot in bowls. Spoon over any extra mustard at the table if you like.

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