Lentil vegetables with fried black pudding slices

Ingredients for 5 servings:

• 350 g lentils
• 1 liter of water
• Salt
• 2 stalk(s) leeks
• 1 parsley root(s)
• 300 g celeriac, prepared and weighed
• 200 g carrot(s)
• 1 garlic clove(s)
• 1 ginger
• 2 tbsp balsamic vinegar
• 2 onions
• 100 g dried meat, diced
• 400 g black pudding
• salt and pepper
• Marjoram, dried or fresh
• 2 tbsp oil, for frying
• some flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

a filling vegetable that also goes well with other sausages

Slice the leek into rings. Dice the parsley root, celery, and carrots. Finely chop the garlic and ginger. Wash the lentils in cold water, then place them in a pot with the water and a little salt and simmer for 10 minutes. Now add the prepared vegetables and cook for another 10 minutes. Season with salt, pepper, marjoram, and balsamic vinegar. Dice the onions. Fry the bacon cubes in a pan without adding any fat, add the onion cubes and fry until light brown, remove with a slotted spoon and pour over the lentils. Cut the black pudding into finger-thick slices, coat in flour. Add the oil to the bacon fat and fry the black pudding slices on both sides until crispy. Serve with parsley potatoes. This is a recipe from the 80s for 4 people. Since it’s quite generous, it’s easily enough for 5 or even 6 people if you add potatoes.