Baked Potatoes with Veal and Lentils

Preheat the oven to 220 degrees. Brush the potatoes thoroughly under running water. Place on a baking tray and cook on the middle shelf of the oven for about 35 minutes.

Rinse the lentils and cook in water for about 10 minutes. Drain, drain off. Rinse meat, dry, dice finely. Heat half of the butter in a frying pan. Sear meat in it, season with pepper. Add lentils, curry powder. Cook for about 2 minutes, season with salt. Increase oven temperature to 250 degrees.

Remove potatoes from stove, cool a little and cut in half. Using a tea cube, scoop out the insides of the tubers – except for a narrow edge – and mash with a fork in a baking dish. Fold in remaining herb butter and lentil-meat mixture. Season generously with salt and freshly ground pepper. Fill amount into potato halves.

Sprinkle with sesame seeds and bake in stove for 4-5 min. Serve sprinkled with parsley. Serve with a mixed salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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