Traditional Dish with Lentils and Bratwurst

Traditional Dish with Lentils and Bratwurst
Serves 4.


2 boxes Bratwurst
250g red lentils
8 dl vegetable stock
1 large carrot, diced
¼ celeriac, diced
1 large shallot, chopped
1 clove garlic, chopped
4 tomatoes
15 grams of parsley, chopped
3 sprigs thyme
2 bay leaves
1 tsp ground cumin
1 tsp curry
oil for frying
pepper and salt

Halve the tomatoes, drizzle some oil on top and sprinkle with salt and pepper. Put the tomatoes for 15 minutes in a preheated oven at 200 degrees. Fry the shallots with the garlic in 2 tablespoons oil. Add the carrot and celery and cook briefly. Add the cumin and curry and cook for 1 minute. Add the lentils, bay leaf and thyme. Ladle the vegetable stock  until the lentils are tender. This takes about 20 minutes. Season with salt and pepper.

Grill the Bratwursts, use a little oil, until brown. Divide the tomatoes and Bratwurst on lentil dish and sprinkle with the chopped parsley. Serve with slices of toast.