Summary

Ingredients

• 100 g lentils, dried
• 2 onions)
• 1 clove garlic
• 4 potato (s)
• 4 sausages (Debreziner)
• 1 tablespoon butter or margarine
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• 1 bay leaf
• salt and pepper
• 0.5 teaspoon ½ marjoram
• 1 liter chicken broth

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Instructions

1. First soak the lentils overnight. Then peel the onions and the clove of garlic, chop them finely and sauté them yellow in hot butter or margarine. Then add the drained lentils, paprika powder, tomato paste and bay leaf and season with salt, pepper and marjoram. Then pour in the chicken stock and cook over medium heat for about an hour.
2. In the meantime, cut the potatoes into small cubes and the debreziner into slices. When the cooking time is over, add both to the lentils and cook for another half an hour. If the potatoes are soft, season the dish again with salt and pepper.
3. It is served with dark bread and a dry red wine.