LINSENEINTOPF mit DEBREZINER

Lentil Stew with Debreziner

400 g carrots
200 g celery
1 onion
3 cloves of garlic
1 l beef stock
3 pairs of Debrecen
600 g lentils (canned and drained)
4 tbsp. balsamic vinegar
2 tbsp. parsley (chopped)
salt, pepper, oil

 

 

Peel carrots and celery, wash and cut into 1.5 cm cubes.
Peel the onion, halve and cut into strips. Cut peeled garlic into thin slices. Heat oil in a saucepan. Sauté onion and garlic briefly, add carrots and celery, douse with 1 / 2 l soup, bring to a boil, cover and simmer about 7 minutes.
Slice the sausages and add them with the lentils and balsamic to the pan. Douse with the remaining soup, bring to a boil and simmer another 2 minutes.
Stir in parsley and season with salt and pepper.

 

        Side dish:  baguette
     
 

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