Oven-baked lentil stew

Ingredients for 4 servings:

• 2 tbsp oil
• 300 g Nuremberg bratwurst
• 1 onion(s), red
• 2 carrots
• 1 bell pepper(s), red
• 500 g potatoes
• 1 tbsp paprika powder, sweet
• 3 tbsp parsley, coarsely chopped
• 1 tbsp tomato paste
• 200 g lentils
• 400 g tomatoes, pureed
• 300 ml vegetable stock
• 1 tbsp vinegar
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 20 minutes

with Nuremberg sausages

Soak the lentils in cold water for about 3 hours. Preheat the oven to 180°C (top/bottom heat). Heat a tablespoon of oil in a pan and brown the sausages all over, then place them in a casserole dish. Peel the onion and slice into thin rings. Peel the carrots and slice them. Wash, halve, trim, and dice the bell peppers. Peel, wash, and roughly chop the potatoes. Heat the remaining oil in the pan and sauté the onions, carrots, bell peppers, and potatoes. Season with salt, pepper, paprika, tomato paste, and parsley. Drain the lentils through a sieve and add the lentils, tomatoes, vinegar, and vegetable stock to the pan. Bring to a boil briefly while stirring. Pour the sauce over the sausages in the casserole dish. Cook in the oven for about 40-50 minutes. Remove from the oven and season to taste. Check whether the potatoes and lentils are cooked; cook for a little longer if necessary. Sprinkle with remaining parsley before serving.