Cream Lentils with Fried Sausage Slices

It is best to soak the lentils for one night. But you can make them just as immediately from the bag. It just takes much longer. Always cook the lentils on a very low heat so that the skins stay on. Even if the small dark lentils are a lot more expensive than plate lentils, you can’t spend more than six to seven euros for four people for this rather simple winter dish.

Make lentils separately by type, as they have different cooking times. When the lentils are the desired bite size, drain and cool under cold water.

Finely dice the shallot, garlic and carrot and sauté them with the coriander, orange and lemon zest in a little butter, add the chicken stock, bring to the boil and add the lentils.

Mix everything well, add whipped cream and balsamic vinegar, finally add leek in thin strips. Season with salt, pepper and a little sugar.

Fry sausage slices on both sides until crispy. Divide creamed lentils evenly into deep plates and top with sausage slices.

Tip: If you don’t like cilantro, you can replace it with parsley.

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