Name: Bratwurst with lentils
Yield: 0 serving
Cuisine: Family
Ingredients: 700.00 g baby potatoes; 150.00 g baby spinach; 0.30 c olive oil extra virgin; 2.00 Tbs vinegar red wine; 3.00 tsp german mustard; 2.00 onion finely diced; 2.00 carrots; 2.00 celery stalks; 2.00 Tbs fresh chillies 573; 400.00 g lentils 2 tins, well rinsed and drained; 4.00 sausages Bratwurst

Recipe Disclaimer

Tap for method

Ingredients (11)

700.00 g	baby potatoes
150.00 g	baby spinach
0.30 c	olive oil — extra virgin
2.00 Tbs	vinegar — red wine
3.00 tsp	german mustard
2.00	onion — finely diced
2.00	carrots
2.00	celery stalks
2.00 Tbs	fresh chillies — 573
400.00 g	lentils — 2 tins, well rinsed and drained
4.00	sausages — Bratwurst

Tap for ingredients

Method:

Put a 700g bag of baby potatoes
on to boil and rinse a 150g packet
of baby spinach leaves.

Mix 1.3 cup extra-virgin olive oil
with 2 tbsp red-wine vinegar
and 2.3 tsp German mustard.

Finely dice 2 onions, 2 carrots
and 2 sticks of celery and saute`
in 2 tbsp olive oil in a medium
saucepan until softened but still
bright in colour.

Stir through
2 x 400g tins well-rinsed and
drained lentils and replace the
lid to keep warm.

In a frying pan, saute` 4 sliced bratwurst in a little
butter and oil until browned and
tip them in with the lentils.

In the same pan cook the spinach over
a high heat until wilted but bright
green. Drain the potatoes and stir
the dressing through the still-warm
lentil mixture.

Serve the sausages and lentils with the wilted spinach and hot baby potatoes with lots
of butter, sea salt and freshlyground
black pepper.