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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large casserole dish such as a Le Creuset or Dutch oven and over a medium heat fry the bacon until crispy. Remove the bacon and then add the sausages, brown them on all sides. Remove the sausages. | 2. Add the onion chunks and turn up the heat so that they soften and take on a crispy caramel colour. Put the sausages back into the dish and add the thyme, lentils and garlic, cook for a minute stirring all the time. | 3. Then add the stock or consommé and the wine. Lower the heat to a slow simmer and partially cover with a lid. Simmer for 35 minutes, or until the lentils are tender and the sausages cooked through. Season with salt and pepper to taste, and then crumble in the crispy bacon just before serving, with a few more fresh thyme leaves. | 4. Allow people to help themselves from the pot in the middle of the table; serve with assorted salads, bread, cheese and a glass or three of wine! | 5. Vive la Vendange! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunfower oil	1	tablespoon		178.0	0.0	39.6	1.0
bacon	8	slices	smoked	-	-	-	-
sausage	8			-	-	-	-
onion	4		peeled cut	256.0	59.776	7.04	0.64
thyme				-	-	-	-
green lentil	200	g		178.0	0.0	39.6	1.0
garlic clove	2 -4		peeled chopped	178.0	0.0	39.6	1.0
beef stock	300	ml		217.2891	23.6781	8.0205	10.2573
red wine	150			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.