Lentils with Red Wine and Goose Legs from Roman Pot
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 4 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leg (s) (goose) approx. 300 g each
- 0.5 teaspoon ½ marjoram, dried
- 0.5 teaspoon ½ mugwort, dried
- salt
- Pepper, freshly ground
- 2 tablespoons oil
- 250 g onion (s), red, diced
- 0.38 liters red wine
- 500 g lentils, unpeeled
- 1 liter broth
- 2 apples
- sugar
- Vinegar (sherry vinegar)
Print Recipe
Pin Recipe Instructions
- Soak a Roman pot for at least 4 hours.
- Rub the goose legs with herbs, salt and pepper. Fry brown all over in a pan in hot oil. Then take it out and pour off any excess fat. Now sweat the onion cubes in the frying fat until translucent. Pour in the red wine and bring to the boil.
- Rinse and drain the lentils, then put them in the Römertopf. Stir in the red wine and onion mixture and the broth. Place the goose legs on the lentils. Close the Roman pot and put it in the cold oven (do not preheat, otherwise the pot will burst).
- Turn the oven to 200 ° C and cook the legs in it for about 1 1/2 hours. Then add the apples (without core, cut into wedges) to the lentils and cook for another 30 minutes. Open the pan after 15 minutes so that the legs are crispy.
- Season the dish with salt, pepper, sugar and a strong dash of sherry vinegar and serve hot.
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