Lentil vegetables with fried cabanossi

Name: Lentil vegetables with fried cabanossi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Dish lenses; 1 large carrot; 200 g Celeriac; 2 medium-sized onions; 50 g dried tomatoes; 4 Kabanossi (alternatively Mettenden); 1 TABLESPOON Olive oil; 1 TEASPOON clear soup; 1 TABLESPOON Mustard; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Dish lenses
1 large carrot
200 g Celeriac
2 medium-sized onions
50 g dried tomatoes
4 Kabanossi (alternatively Mettenden)
1 TABLESPOON Olive oil
1 TEASPOON clear soup
1 TABLESPOON Mustard
7-10 Tbsp salt, pepper
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Sugar

Directions

1
Rinse the lentils and boil in 1 l water. Cover and cook for about 45 minutes. Meanwhile peel and wash the carrot and celery and cut into fine cubes. Peel onions and cut into slices.
2
Cut tomatoes into strips and Kabanossi into diagonal slices.
3
Heat the oil in a large pot. Brown the sausage slices on both sides. Take them out. Sauté vegetables and onions in frying fat for about 5 minutes. Stir in 200 ml water and stock. Bring everything to the boil, cover and simmer for about 10 minutes.
4
Drain the lentils, let them drip off and add them to the vegetables. Bring everything to the boil. Season with mustard, salt, pepper, vinegar and sugar. Add sausage slices to the lentil vegetables and heat.