Menu with Lentil stew “Lea Linster” & Shrimps with Garlic

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Guest Recipes
Made by Sönke Kahl

Lentil stew (Lea Linster)
For 4 servings
  • 300 g small green puy lentils
  • 1500 ml chicken stock
  • 1 onion(small)
  • 1 tbsp Butter
  • 100 g carrots
  • 150 g celeriac
  • 1 bouquet garni (1 bay spice, 1 thyme bouquet, 1 clove and 1 clove of garlic wrapped in 1 leek leaf and well laced up)
  • 200 g bacon(smoked)
  • 4 scalded sausages
  • salt & pepper
How to do it!

Let everything cook for about 20 minutes on a low flame, add a little water or broth from time to time. When the lentils are cooked, remove the bouquet garni and the bacon.

Let the bacon cool down a bit and cut it into large cubes without pork rind. Brew 4 boiled sausages in the form of boiling water and brew the sausages on the stove for about a quarter of an hour. I like to take two ladles from the soup, puree them and put them in the stew with the bacon. So the lentils become like a thick soup. Season well with salt and freshly ground pepper. 

Ready to serve, enjoy!

Lentil stew with sausage served on a yellow stoneware pasta bowl

Shrimps with Garlic (S. Kahl)


For 4 servings

  • 250 g shrimps cleaned
  • 5 cloves of garlic sliced
  • salt and pepper
  • 1 tsp lemon juice
  • 1 tbsp of olive oil
  • some parsley

Marinate the shrimps with salt, pepper and lemon juice.
Heat the olive oil, then add the garlic.
Now add the shrimps and fry well, the garlic may still brown a bit, so it has more taste. Season the shrimps and garnish with chopped parsley.

Serve on a plate and serve with a piece of toast.



Green mountain hill smoothie (S. Kahl)
Grüner Veltliner Wine from Vienna
Mangalica Salami (Hungarian salami)

Salted Chips

For 4 servings

  • 1 panicle of white grapes
  • Juice of 1 lime
  • 1/2 cucumber
  • Cored 1 green apple
  • 1 avocade pitted and peeled
  • some parsley
  • 5 mint leaves
  • 5dl cold water

Mix all ingredients in a blender (Nutri Bullet)