Lentils with red wine and goose legs from the Roman pot

Ingredients for 4 servings:

• 4 legs (goose), approx. 300 g each
• ½ tsp marjoram, dried
• ½ tsp mugwort, dried
• Salt
• Pepper, freshly ground
• 2 tbsp oil
• 250 g onion(s), red, diced
• 0.38 liters of red wine
• 500 g lentils, unpeeled
• 1 liter of broth
• 2 apples
• Sugar
• Vinegar (sherry vinegar)

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

delicious lentils

Soak a Roman pot in water for at least 4 hours. Rub the goose legs with herbs, salt, and pepper. Brown them all over in hot oil in a pan. Remove and drain any excess fat. Sauté the diced onions in the frying fat until translucent. Pour in the red wine and bring to a boil. Rinse and drain the lentils, then add them to the Roman pot. Stir in the red wine and onion mixture and the broth. Place the goose legs on top of the lentils. Close the Roman pot and place in a cold oven (do not preheat, or the pot will burst). Preheat the oven to 200°C and cook the legs for about 1.5 hours. Add the apples (cored and cut into wedges) to the lentils and continue cooking for a further 30 minutes. After 15 minutes, open the pot so the legs become crispy. Season the dish with salt, pepper, sugar and a generous splash of sherry vinegar and serve hot.