Vegetarian Country Liver Sausage

Soak the lentils in the vegetable bouillon for one night. Chop 2 onions into cubes – set aside. Cut the third in half and sprinkle with bay leaves and cloves. Clean, rinse and chop the leeks. Cook the lentils in combination with the soaking water, the leek and the studded onion halves in a saucepan until soft on the stove.

Cut the garlic, sprinkle a little iodized salt and crush it with the back of a wide knife. Heat the sunflower oil in a frying pan and steam the garlic mixture and onion cubes, grated rosemary sprigs and lemon skin in it. Finely puree the cooked lentils without the larded onion with the remaining ingredients using a blender and season to taste.

Tip: Lemons add a fresh touch to dishes. Choose deliberately ripe, rich yellow lemons!

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