Braised Lentils with Kohlrabi, Cabbage and Smoked Sausage

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March 30, 2017

Braised Lentils with Kohlrabi, Cabbage and Smoked Sausage


1 tablespoons Olive Oil

1 cup Onion, diced

1 Kohlrabi, peeled and diced 1/4 inch, leaves stripped from stalk and chopped

1 pound Dried Green Lentil, rinsed and picked over


1 Bay Leaf

1 teaspoon Dried Oregano

Jalapeño, or Hot Pepper of choice, Fresh, dried or canned, to taste

1 -2 pounds Smoked Sausage, sliced in half lengthwise, and across into chunks

2 teaspoons Ground Cumin

Salt and Pepper

4 – 5 cups Cabbage, Sliced thinly


1Heat oil in a soup pot, and sauté onions and diced kohlrabi bulb until tender, about 6 minutes.

2Put lentils in the pot, and cover with water by about 2 inches. Bring to a boil, skimming any foam that rises.

3Add bay leaf, dried oregano, optional hot pepper, smoked sausage, cumin,cabbage and kohlrabi leaves, and reduce heat to low.

4Simmer for 25-35 minutes, until lentils are tender, yet still somewhat firm and hold their shape.

5Remove from heat, discard bay leaf, and — if desired — drain off excess liquid. Salt and pepper to taste, and serve hot or at room temperature.