Lentil Stew with Bacon ('Linseneintopf mit Speck')
Lentil Stew with Bacon ('Linseneintopf mit Speck')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup green lentils
- 1 tbsp butter
- 1/2 cup finely diced smoked bacon
- 1 medium-sized white onion, finely minced
- 3 garlic cloves, finely minced
- 1 tbsp tomato paste
- 3 cup chicken broth
- 1 sprig lovage
- 3 sprigs savory
- 1 bay leaf
- 1.5 cup cubed waxy potatoes, about 9 ounces (250 g)
- 1/2 cup finely diced carrot
- 1/2 cup finely diced kohlrabi
- 1/2 cup finely diced celeriac (celery root)
- 1 tsp sugar
- 1 tbsp red wine vinegar + more to taste
- cayenne pepper, to taste
- black pepper, to taste
- salt, to taste
- flat-leaf parsley, for sprinkling
Instructions
- 1
Soak the lentils:
- 2
Soak the lentils in plenty of water for at least 3 hours before cooking. When ready to cook, discard the soaking liquid and rinse the lentils thoroughly.
- 3
Cook the lentils:
- 4
Heat the butter and bacon cubes in a large pot over medium heat. Sweat the mixture for 3-4 minutes until the fat from the bacon starts to render. Add the onion and garlic and sweat the mixture for another 2-3 minutes. Add the tomato paste and sweat for another 30 seconds. Then add your lentils along with the chicken broth, lovage, savory, and bay leaf. Bring the broth to a simmer, then cover the pot and let the lentils gently simmer over low heat for 20 minutes.
- 5
Cook your vegetables and season the stew:
- 6
After 20 minutes of simmering, add in your potatoes, carrot, kohlrabi, and celeriac. Cover the pot again and simmer for 15 more minutes. Season the stew to taste with the sugar, vinegar, cayenne, black pepper, and salt. Ladle the stew into deep soup bowls and sprinkle with some parsley leaves. Serve with a slice of sourdough bread.