Blunzen with Sour Lentils

Rinse the lentils and soak them in enough water for about 5 hours.

Fry the shallot cubes and garlic in a saucepan with butter, add the paradeis pulp and fry until it turns dark. Next, add the lentils, fill with red wine and vegetable soup and simmer on low heat for about 20 minutes. Next, add the finely diced vegetables and simmer for another 5 minutes. Stir in vinegar and thicken the lentils with flour butter. Finally, stir in the parsley and season to taste.

Cut the onions into fine slices and roast them in a frying pan with clarified butter until golden brown.

Cut the bluntzes into 1 cm thick slices, turn them in flour to the other side and fry them in a frying pan with butter for one minute on each side.

Arrange the lentil vegetables on plates, form the black pudding slices and the onion rings on top and bring to the table.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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