Hot-um-heart-lentil stew

Name: Hot-um-heart-lentil stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g streaky smoked bacon; 50 g Dish lenses; 1 Bay leaf; 1 TEASPOON dried marjoram; 1 collar Soup greens*; 2 Carrots; 500 g Potatoes; 4 Mettenden*; 7-10 Tbsp salt, pepper; 1 TABLESPOON Cider vinegar; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g streaky smoked bacon
50 g Dish lenses
1 Bay leaf
1 TEASPOON dried marjoram
1 collar Soup greens*
2 Carrots
500 g Potatoes
4 Mettenden*
7-10 Tbsp salt, pepper
1 TABLESPOON Cider vinegar
2 TABLESPOONS medium hot mustard
7-10 Tbsp Sugar

Directions

1
Cut the rind off the bacon. Rinse lentils in a sieve with cold water and drain. Put the lentils, bacon, bay leaf and marjoram in a large pot. Add approx. 1 1⁄2 l water, bring to the boil, cover and simmer for approx. 45 minutes.
2
Soup greens, carrots and potatoes clean or peel, wash and cut into small pieces. Add vegetables and potatoes to the lentils and cook for another 30 minutes.
3
Remove the bacon about 15 minutes before the end of the cooking time and cut into strips. Cut mettenden into thick slices. Add both to the soup and simmer for about 5 minutes. Season stew with salt, pepper, vinegar, mustard and 1 pinch of sugar.
4
Arrange the lens pot.