Summary

Ingredients

• 200 g lentils (mountain or alba lentils)
• 150 g carrot (s)
• 150 g celeriac
• 100 g leeks
• 150 g onion (s)
• 2 cloves garlic
• 60 g bacon, mixed (pancetta)
• 500 ml poultry stock
• 1 tablespoon clarified butter
• 8 sausages (salsicce)
• 2 tablespoon olive oil
• 2 bay leaves
• 100 g potato (s), floury boilin
• 400 ml red wine
• 8 stalks parsley
• 3 stalks thyme
• 2 tablespoon balsamic vinegar
• salt and pepper
• sugar

Print Recipe Pin Recipe

Instructions

1. Put the lentils in a saucepan with 1 liter of cold water and bring to the boil, covered. Cook over a mild heat for about 20 minutes until al dente. Put the lentils in a colander, rinse and drain.
2. Cut the carrots and celery into fine cubes. Finely dice the onion and garlic. Also dice the pancetta. Heat the chicken stock in a saucepan.
3. Heat the clarified butter in a second saucepan and sear the salsicce cut into pieces. Take out of the pot.
4. Add olive oil, pancetta, celery and carrots and fry. Add onion and garlic and sauté for 2 minutes. Add the bay leaves, leek and lentils and sauté briefly.
5. Peel the potatoes, grate finely and add. Deglaze with half of the red wine and let it boil down completely. Pour in the stock until the lentils are covered. Put the salsicce back into the saucepan and cook uncovered over medium heat for 25-30 minutes, stirring frequently. Gradually pour in the rest of the red wine and the rest of the stock.
6. Pluck the thyme from the stems and add 10 minutes before the end of the cooking time. Season with salt, pepper, sugar and balsamic vinegar and serve sprinkled with chopped parsley.