Summary

Ingredients

• 500 g lentils (plate lentils)
• Water for soaking
• water to boil the lentils
• 400 g beef le slice (s)
• 1 bunch soup vegetables (carrots, leek, celery)
• 1 bunch leek (spring leek)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 bell pepper (s), green
• 1 can tomato (s), peeled
• 1 can kidney beans
• 2 tablespoon beef broth, grained
• 3 sprigs rosemary
• 2 cloves garlic
• 3 large potato (s)
• 1 red pepper, medium hot
• 4 sausages (meat, boiled or beef sausages or something each)
• 1 large shallot (s)
• 1 tablespoon mustard
• salt and pepper
• 2 bay leaves
• 1 tablespoon clarified butter
• 1 tablespoon tomato paste
• vinegar

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Instructions

1. Soak the plate lentils in cold water overnight, the water should be about 1/3 higher in the pot than the lentils. Drain the soaked lentils through a sieve and return them to the saucepan. Pour in enough lukewarm water to cover the lentils by about 2 cm.
2. Then the lentils are cooked soft with a sprig of rosemary, an unpeeled clove of garlic and a shallot (also unpeeled) and the bay leaves. Then remove the garlic, shallot, bay leaf and sprig of rosemary.
3. Meanwhile, heat the clarified butter in a pan, fry the salted, peppered and mustard-coated leg slice briefly on both sides, add the finely diced root vegetables including the white portion of the spring onions and the finely grated potatoes and gently simmer everything.
4. Peel the peppers as usual and cut into cubes. Add the granulated broth, the diced paprika, tomatoes, two sprigs of rosemary, the pitted, finely chopped chilli pepper to the lentils and let everything continue to simmer on a low flame. Add the entire contents of the pan, finally the kidney beans and a heaping tablespoon of tomato paste.
5. Add the sausages shortly before the end of the cooking time, finely dice the leg slice and return to the stew, remove the rosemary sprigs.
6. When serving, sprinkle the chopped green of the leek on top and serve the vinegar (variety to taste) separately.