Black lentil stew with bacon and cheese
easy
105 mins
105 mins
Ingredients
- 500 g black, small lenses
- 500 g Onions
- 2 TABLESPOONS Oil
- 3 TABLESPOONS Tomato paste
- 1 l Vegetable broth (instant)
- 1 walnut-sized piece of ginger
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (100 g) Bacon
- 50 g Grana Padano cheese
- 1 piece(s) Horseradish
- 1 collar Chives
- 200 g cherry tomatoes
- 100 ml White wine vinegar
- 50 ml Olive oil
- 2 TABLESPOONS Honey
- 3 TABLESPOONS Mustard
Directions
- 1
Wash the lentils and soak in cold water for 6 hours. Peel and chop the onions. Heat the oil in a large pot. Fry the onions in it until they are dark brown (but not black). Add tomato paste and fry briefly. Add 500 ml stock and simmer for 10 minutes.
- 2
Puree the onion stock. Peel and finely grate the ginger. Season onion stock with ginger, salt and pepper. Drain the lentils, add them and let them simmer for about 1 hour (I think rather 45 minutes, but I don't want to change that!!!). Add the rest of the broth, stirring occasionally. Take the pot off the stove and let it cool down a bit. In the meantime, leave the bacon in a pan without fat until crispy. Slice the cheese. Grate horseradish. Wash chives, dab dry and cut into small rolls. Clean, wash and melt the tomatoes in a pan. Season lentils with vinegar, olive oil, honey and mustard.
- 3
In the meantime, leave the bacon in a pan without fat until crispy. Slice the cheese. Grate horseradish. Wash chives, dab dry and cut into small rolls. Clean, wash and melt the tomatoes in a pan. Season lentils with vinegar, olive oil, honey and mustard. Carefully fold the tomatoes into the lentils. Arrange the lentils and sprinkle with bacon, cheese, horseradish and chives
Nutrition Facts
850 kcal
89 g
32 g
44 g
More Delicious Recipes
