Ingredients for 4 persons
250 g brown lentils
1 bunch of soup vegetables (carrots, celery, leeks, parsley)
40 g butter
40 g sugar
5 g flour (type 405)
150 ml dry red wine
50 ml Vegami
1 untreated lemon
1 clove of garlic
4 pairs of Wiener or Frankfurter sausages
1. Pre-cook the lentils in 1.5 litres of unsalted water for 20 minutes. Clean the soup vegetables (except for the leeks and the parsley) and the onion, peel and finely dice. Melt 40 g butter in a pan. Sauté the vegetables until golden brown. Sprinkle with sugar and flour. Continue to simmer for 2 minutes. Deglaze with red wine and bring to the boil. Stir Vegami into 400 ml water and add slowly to the vegetables while stirring. Bring to the boil.
2. Drain the pre-cooked lentils through a sieve and add to the vegetables. Finely grate 1 tbsp. lemon zest, squeeze the garlic and add both to the vegetable/lentil mixture. Cook for 5 minutes.
3. Boil the water for the sausages, remove from heat and put the sausages into the hot water. Halve the leeks lengthways, wash thoroughly and finely dice. Add to the lentils and cook for another 5 minutes. Wash the parsley, spin dry and chop finely. Season the lentils with salt, sprinkle with parsley and serve with the sausages.
Swabians would probably serve the lentils with Spätzle (Swabian noodles), but non-Swabians may prefer pasta or potatoes – or possibly just a slice of good farmhouse bread.
Preparation time: 40 minutes
A recipe by Stevan Paul.