1. soak black and brown lentils covered with water for one night.
Fry the meat in the oil. Add greens, fry lightly. Then take out the meat, stir in the paradeis pulp, extinguish with red wine. Pour the veal stock, add the meat repeatedly and stew everything together for 40 to 50 minutes with the lid closed. Then remove the meat repeatedly.
Strain the stock through a sieve into a saucepan and season to taste with salt and freshly ground pepper. Bring to the boil, thicken with cooled cornstarch and briefly bubble again.
4. make the lentils with soaking water and vinegar about 15 minutes. Drain. Cook the red lentils in a little water for 1 to 2 minutes and mix with the other lentils.
Rinse marjoram, rub dry and chop finely. Sauté shallots in butter, add vegetables. Extinguish with balsamic vinegar and cook to a third. Mix lentils with blanched vegetables, season with salt, pepper and marjoram.
Garnish: Stuffed potatoes
Our tip: Use high-quality red wine for a particularly fine taste!
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