Ingredients
125 g waxy lentils
50 g margarine
30 g plain wheat flour
Salt, pepper
Bay leaf
1 dash of vinegar
250 ml water

Preparation
Pour cold water over the lentils in a pan, cover and leave to soak overnight in the fridge.

The next day, strain the lentils and bring to the boil in fresh water with salt and bay leaf. Cook the lentils for approx. 20 minutes until al dente. Drain the cooking water through a sieve and rinse the lentils with fresh water.
Melt the margarine in a pan and briefly fry the wheat flour over a low heat. Pour in 250 ml water, stir with a whisk and bring to the boil once. Stir in the cooked lentils. Season to taste with salt and pepper and a dash of vinegar.

Tips:

• To achieve a juicy green colour, a few blanched spinach leaves can be pureed and stirred into the sauce.
• Roasted lentils are an excellent accompaniment to smoked meat with bread dumplings.

Recipe from HBLA Sitzenberg