Mountain lentils with rosemary

1.

Cover the lentils with water and soak overnight. Peel the onion and cut into slices. Clean and peel the carrots and cut into fine cubes (brunnoise). Wash rosemary, shake dry, pluck needles from branches and chop. Peel the garlic. Pour the lentils into a colander. Heat 4 tablespoons of oil in a pan. Add the lentils and simmer for about 10 minutes. After 4 minutes add the onion, carrot and rosemary. Press the garlic into the pan through a garlic press. Caramelize with sugar and deglaze with vinegar. Season to taste with salt and pepper sauce. Peel and wash the potatoes and cut into cubes. Heat 2 tablespoons of oil and fry the potatoes all over until crispy. Season with salt. Arrange lentils with hot potatoes on plates

2.

Waiting time approx. 12 hours