Lentils with sausages (Linsen mit Fenchelwurst)

Name: Lentils with sausages (Linsen mit Fenchelwurst)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 400 g brown mountain lentils; 3 Garlic cloves; 2 stalks of celery; 500 g ripe tomatoes; 1-2 dried peperoncini; 4 TABLESPOONS Olive oil; 1-2 TEASPOONS Vegetable broth; 8 Salsicce (à approx. 75 g; Italian pork-fennel sausages); 3-4 Tbsp Balsamic vinegar; 7-10 Tbsp Salt; 4-6 Stem(s) Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

400 g brown mountain lentils
3 Garlic cloves
2 stalks of celery
500 g ripe tomatoes
1-2 dried peperoncini
4 TABLESPOONS Olive oil
1-2 TEASPOONS Vegetable broth
8 Salsicce (à approx. 75 g; Italian pork-fennel sausages)
3-4 Tbsp Balsamic vinegar
7-10 Tbsp Salt
4-6 Stem(s) Parsley

Directions

1
Boil the lentils in a litre of water. Cover and cook over a low heat for 40 minutes. Peel and chop the garlic. Clean, wash and thinly slice the celery. Carve tomatoes crosswise, boil them in boiling water and rinse with cold water.
2
Skin tomatoes and cut into small cubes. Finely crumble the peperoncini. Drain the lentils and collect the cooking water. Heat two tablespoons of oil in a saucepan. Sauté garlic, celery and peperoncini in it. Add the tomatoes and simmer over a low heat for ten minutes. Add lentils, 300 millilitres of cooking water and stock and bring to the boil again. Cover and simmer for ten minutes on a low heat. Heat two tablespoons of oil in a pan. Fry the sausages on all sides for six to eight minutes over medium heat until golden brown.
3
Add lentils, 300 millilitres of cooking water and stock and bring to the boil again. Cover and simmer for ten minutes on a low heat. Heat two tablespoons of oil in a pan. Fry the sausages on all sides for six to eight minutes over medium heat until golden brown. Season lentils with vinegar and salt if necessary. Serve everything. Wash the parsley, cut into strips and sprinkle over the top.