Lentils with Blood Sausage

Ingredients

• 2 carrots
• 200 g celery root
• 3 onions
• 4 tbsp olive oil
• 250 g split lentils
• 500 ml vegetable broth
• 100 ml red wine
• 2 tbsp flour
• vegetable oil (for frying)
• 400 g blood sausage
• 2 tbsp freshly chopped basil
• 2 tbsp balsamic vinegar
• Salt
• Pepper

Instructions

1. 1.

   Peel and dice the carrots, celery root, and one onion. Sauté together in 2 tbsp hot oil in a pot for a short time. Stir in the lentils and pour in the broth. Cover and simmer gently for about 40 minutes until tender, adding more broth if needed. Add wine during the last 10 minutes and continue cooking uncovered to finish.

2. 2.

   Peel the remaining onions and mix with 1 tbsp flour. Fry in hot oil (about 170°C) for 1-2 minutes until golden brown. Drain on paper towels.

3. 3.

   Slice the blood sausage and dust both sides with the remaining flour. In a hot pan, fry in the leftover oil for 2-3 minutes until golden brown.

4. 4.

   Fold the basil into the lentil mixture and season with vinegar, salt, and pepper to taste.

5. 5.

   Plate the vegetables and place the sausage slices on top. Garnish with the fried onions before serving.