Lentils with roasted salsiccia

Name: Lentils with roasted salsiccia
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g dried lentils; 100 g Carrots; 100 g Celeriac; 4 Shallots; 50 g dried tomatoes; 400 g Salsicce (about 50 g each); 1 TABLESPOON Olive oil; 200 ml Vegetable stock; 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g dried lentils
100 g Carrots
100 g Celeriac
4 Shallots
50 g dried tomatoes
400 g Salsicce (about 50 g each)
1 TABLESPOON Olive oil
200 ml Vegetable stock
4 TABLESPOONS Fruit vinegar
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Soak the lentils in plenty of water overnight. Peel, wash and chop the carrots and celery. Peel shallots and cut into slices. Cut tomatoes into strips. Cut salsiccia in half lengthwise. Heat the oil in a pan and fry the sausage halves for about 10 minutes while turning. Take out sausage
2
Fry the diced vegetables and shallots in the sausage fat for about 5 minutes. Pour lentils into a sieve and drain well. Add tomato strips and lentils to the pan. Deglaze with stock and bring to the boil. Put the sausage back into the pan and braise it in the closed pan for about 15 minutes. Season to taste with vinegar, mustard, salt and pepper. Arrange and (pictures 02+03) garnish with parsley
3
Waiting time approx. 12 hours