Lentil vegetables

Ingredients for 3 servings:

• 160 g lentils, (lentils)
• 750 ml vegetable stock
• 50 g lean raw ham, diced
• 2 onions, finely diced
• 1 garlic clove(s), finely chopped
• 1 piece(s) ginger, approx. 1cm thick, cut into fine cubes
• ¼ red chili pepper(s), cut into fine strips
• 1 stalk(s) leek, cut into rings
• 3 carrots, finely diced
• 150 g celery, finely diced
• 2 tbsp olive oil or rapeseed oil
• Salt and pepper, freshly ground
• ½ tsp sugar
• 1 tbsp balsamic vinegar
• 200 g meat sausage or Leberkäse, diced
• 2 tomatoes, diced
• some basil, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a hearty and filling dish

Rinse the lentils, drain them, and bring them to a boil with the stock in a pot. Cook for about 30 minutes. If there isn’t enough liquid, add a little more stock. In the meantime, sauté the ham and onions in the oil, add the garlic, ginger, chili pepper, and vegetables, and cook everything with the lid closed for 10 minutes. Add a little water if needed. Drain the lentils, reserving the stock. Add the lentils to the vegetables and season with sugar, salt, pepper, and balsamic vinegar. Add the sausage and tomatoes, and season again if necessary. If the mixture is too dry, add a little of the reserved stock. Garnish with strips of basil before serving. Serve with freshly baked baguette or farmhouse bread.