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Bratwurst with lentils

Recipe from: 6/1/2007 12:00:00 AM
Ingredients 11
Servings 0


  • 700
    Baby Potatoes
  • 150
    Baby Spinach Leaves
  • 0.30
    Extra- Virgin Olive Oil
  • 2
    Red-Wine Vinegar
  • 3
    German Mustard
  • 2
    Onions (finely diced)
  • 2
  • 2
    Celery Sticks
  • 2
    Olive Oil
  • 400
    Lentils (2 tins well-rinced and drained)
  • 4
    Bratwurst (sliced)



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.


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