Summary

Ingredients

• 1 tuber / n fennel, cut into small pieces
• 1 shallot (s), finely chopped / onion
• 100 ml Madeira
• 1 tablespoon butter
• 500 ml water
• 0.5 teaspoon ½ vegetable stock, grained
• 1 chilli pepper (s), pickled / finely chopped
• 150 g lentils, red
• 300 ml water
• 0.5 teaspoon ½ vegetable stock, grained
• 200 g sour cream
• possibly herbal salt
• 8 peppercorns, ground in a mortar
• Herbs
• 2 teaspoons cranberries, a. d. Glass
• 1 tablespoon oil

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Instructions

1. Steam the shallot in the butter until light yellow. Add the fennel and sauté briefly. Deglaze with the Madeira and pour in the 300 ml bouillon. Cover and cook the fennel until soft. Then puree together with the cooking liquid.
2. Let 1 tablespoon of oil get hot in a pan or saucepan, sauté the rinsed lentils briefly, the sauté leaves the lentils in shape, they then turn yellow. Add 300 ml water and 0.5 teaspoon grained vegetable stock and chopped chilli pepper, reduce the heat. When the liquid is gone, the lentils are ready, away from the heat, add to the pureed fennel, pepper and
3. Add 0.5 teaspoon frozen herbs and sour cream, if necessary season with herbal salt.
4. Serve with 1 teaspoon of cranberries.