Lentils with pork bratwurst

Name: Lentils with pork bratwurst
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 400 g brown mountain lentils; 200 g Celery; 4-5 ripe tomatoes; 3 Garlic cloves; 1 dried peppers; 4 TABLESPOONS Olive oil; 1-2 TEASPOONS Vegetable broth; 3-4 Tbsp Balsamic vinegar; 7-10 Tbsp Salt; 8 Salsicce (approx. 75 g each; Italian pork sausages)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

400 g brown mountain lentils
200 g Celery
4-5 ripe tomatoes
3 Garlic cloves
1 dried peppers
4 TABLESPOONS Olive oil
1-2 TEASPOONS Vegetable broth
3-4 Tbsp Balsamic vinegar
7-10 Tbsp Salt
8 Salsicce (approx. 75 g each; Italian pork sausages)

Directions

1
Rinse lenses cold. Boil up with a good 1 1/2 l water. Simmer covered for 20-30 minutes
2
Clean, wash and slice the celery. Carve tomatoes crosswise, blanch, quench. Skin tomatoes, dice. Peel and chop garlic. Crumble pepperoni
3
Drain the lentils, collect the cooking water. Fry celery, garlic and pepperoni in 2 tablespoons of hot oil. Add tomatoes, simmer open for about 10 minutes. Add lentils, 300 ml cooking water and stock. Bring to the boil, cover and simmer for about 10 minutes. Season lentils with vinegar and salt
4
Fry sausages in 2 tablespoons of hot oil for 6-8 minutes. Serve with lentils