Ingredients
- Half an onion
- Half a carrot
- 1 medium potato
- 150g würstel
- 200g lentils
- 50g pancetta
- Half a natural/bio stock cube
- White wine vinegar
Preparation of the recipe
1
Heat a drizzle of oil in a saucepan and sauté the diced onion until it softens.
2
Add the chopped carrots and potatoes, stir, and let them cook for a few minutes to develop flavor.
3
Add the lentils, cover with water, and add half a stock cube, then bring to a boil and cook for about 15 minutes.
4
Add the white wine vinegar, adjust with salt and pepper, then add the sliced würstel and the pancetta.
5
Cook for another 7–8 minutes, until the mixture reaches a smooth and well-combined consistency.
