Kassler on Lentil Stew

Ingredients

• 400 g brown lentils
• 1 bay leaf
• 1 kitchen herb mix (e.g., thyme, marjoram; parsley)
• 1 onion
• 1 Carrot
• 150 g celery root
• 1 tbsp Vegetable oil
• 1 tbsp wine vinegar
• Salt
• Pepper (freshly ground)
• 4 slices Kassler
• marjoram (for garnish)

Instructions

1. 1.

   Rinse the lentils in a sieve and simmer them in boiling water for about 30 minutes. Add the bay leaf and herbs after about 15 minutes to cook together.

2. 2.

   Meanwhile, peel and dice the onion, carrot, and celery root. Dice the Kassler as well and sauté it with the vegetables in 1 tbsp hot oil for 2-3 minutes. Remove the herbs from the lentils and strain them through a sieve. Mix the strained lentils into the bacon‑vegetable mixture and season with vinegar, salt, and pepper.

3. 3.

   Brown the Kassler gently in the remaining oil on both sides for 2-3 minutes until golden brown. Season with pepper. Place it on top of the lentils and serve garnished with marjoram.