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If you have the right lentils, you can prepare a nice lentil dish in a short time without soaking it for hours.

The "predator lenses" from the Mainhardt Forest are one of those types, thin-skinned and small, but very tasty.

I put them on without salt and only season them later.

I imagine that they'll cook faster then.

I fry the Brussels sprouts gently so that it stays a bit crunchy in the middle and retains its mustard oil spiciness, the sweetness of the carrots and Jerusalem artichoke blanch them.

In addition to lemon peel and mustard, I season with sumac, whose refreshing tart acidity I appreciate.

ingredients

(for 4 people)

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300 g “robber lentils”


2 bay leaves


3 carrots


4–6 tubers of Jerusalem artichoke


300 g Brussels sprouts


1 stick of leek


oil for frying


1 bunch of parsley


1 untreated lemon


1 teaspoon of granular mustard


Salt and pepper


Vinegar


Sumac

And this is how it is prepared

Cover the lentils with water about two fingers wide, add the bay leaves, bring to the boil and cook over a mild heat until soft.

This takes about 25 minutes.

Meanwhile, peel the carrots, cut in half lengthways, cut into two-centimeter pieces and slowly fry in a little oil in a pan.

Peel the Jerusalem artichoke and cut into wedges, then add to the carrots and fry until both are somewhat al dente.

Put the vegetables from the pan in a bowl and cover with a plate.

Clean the Brussels sprouts and cut in half.

Add a little oil to the pan in which the carrots were previously fried and fry over low heat, swirling regularly.

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Quarter the leek lengthways, but only cut so far that the end still stays with the roots.

The leek can be rinsed well under running water and then spun out, and it still stays together.

Cut the leek into small strips

Cut, add to the Brussels sprouts and steam until they are collapsed and soft.

Add the carrots and the Jerusalem artichoke and season with salt and pepper.

Finely chop the parsley and stir into the lentils with the mustard.

Season to taste with grated lemon zest, salt, pepper and vinegar.

Put the vegetables on the lentils

and serve sprinkled with a hefty pinch of sumac.

Wine tip from Manfred Klimek

The strong, fruity red wine "Clés en Main" 2019 from the Domaine des Deux Clés in the south of France.

A French-German couple presses a lot of outstanding wines on the winery, all spontaneously fermented, all certified organic, all quite unique.

This simple cuvée made from Carignan, Grenache and Syrah should be drunk slightly chilled.

In the nose an avalanche of plum water, then heart cherry, a little orange, a little cassis and some freshly cut kohlrabi.

In the mouth very much placed on the fruit and so also very much on the easily understandable pleasure.

For 13.99 euros at www.weinzeche.de

This text is from WELT AM SONNTAG.

We will be happy to deliver them to your home on a regular basis.

Source: Welt am Sonntag