LINSENTOPF   mit   GESELCHTEM

Lentils Pot with Smoked Meat

400 g lentils
400 g salted and smoked meat
1 onion
1 paprika pepper (finely chopped)
1 tomatoe (stoned and chopped)
2-3 tbsp. flour
3 cloves of garlic
1 punch of parsley (chopped)
150 ml red wine
1 tbsp. mustard
250 ml sour cream
lovage, caraway powder, paprika powder,
salt, pepper, vinegar, oil

 

 

Douse lentils in cold water for some hours. Chopp onion finely. Place lentils, tomatoe and paprika cubes, pepper, lovage and caraway into a pot with cold water, bring it to the boil and let all simmer for about 30 minutes. Add into slices cuted meat and let it cook about one hour more.
Heat 2-3 tbsp. oil, add flour for a roux. Remove from oven, fold in parsley and pressed garlic and stir in a little bit of paprika powder. Thicken lentil pot with the roux. Bring it to the boil with mustard and wine again and season to taste with salt, pepper and vinegar.
Garnisch with sour cream.

 

       
     
 

www.serviert.at