- Pork Sausages - 500 Grams
- Bay Leaf - 1 piece
- Wine vinegar - 40 milliliters
- Broccoli - 400 Grams
- Olive oil - 120 milliliters
- Tomatoes - 200 Grams
- Lemon juice - 20 milliliters
- Parsley - 10 Grams
- Thyme - 3 Gramma
- Green Lentils - 200 Grams
- Cinnamon - 1 piece
- garlic - 3 teeth
1. First we prepare salsa. Scald some tomatoes, peel off the skins and cut into small cubes. Finely chop garlic, onion, chili. Lightly heat up the olive oil in a frying pan and pour it all into a frying pan. 10 minutes fry on a small fire. Then increase the fire and pour in a spoonful of vinegar. Fire reduce and put tomatoes here. For half an hour we leave, stirring. 2. Now the lentils. Preheat the oven to 220 degrees. Lentils lay in a pan and pour water (1 liter), here, too, garlic and bay leaf. In a cup of lollipop leaves of parsley. Stems to the lentil and put the pot on the stove. We cook for 20 minutes. Excess water drained, remove the stems, crush garlic and put it back, add olive oil and a spoonful of vinegar, parsley. Stir and salt. 3. Prepare the sausages. We smear them with olive oil, put it in a mold, and put it in the oven for 25 minutes. In a large saucepan cook broccoli. Strain through a colander, and season with olive oil and lemon juice. 4. From ready already salsa we take out a stick of cinnamon. On the plate lay out lentils and sausage.
Servings: 4