Lentil potato stew with bacon

Name: Lentil potato stew with bacon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Dish lenses; 2 medium-sized onions; 400 g Potatoes; 1 TABLESPOON Oil; 1 TEASPOON Curry; 1 piece(s) (100 g) streaky smoked bacon; 2 Bay leaves; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Vinegar; 150 g red lentils; 50 g Raisins; 1 (approx. 200 g) Stalk leek (leek); 1 collar Marjoram; 1 TABLESPOON flaked almonds

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Dish lenses
2 medium-sized onions
400 g Potatoes
1 TABLESPOON Oil
1 TEASPOON Curry
1 piece(s) (100 g) streaky smoked bacon
2 Bay leaves
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 TABLESPOON Vinegar
150 g red lentils
50 g Raisins
1 (approx. 200 g) Stalk leek (leek)
1 collar Marjoram
1 TABLESPOON flaked almonds

Directions

1
Soak lentils in 1/2 litre of cold water overnight. Peel and finely dice the onions. Peel and wash potatoes and cut into small cubes. Heat the oil in a pot and sauté the onions in it.
2
Dust with curry. Add the lentils with the soaking water, potatoes, bacon and bay leaf. Add the stock and simmer for about 15 minutes. Season with salt and nutmeg. Stir in vinegar. Add red lentils and raisins and simmer for another 15 minutes.
3
Roast the almonds in a pan without fat until golden brown, take them out. Meanwhile clean, halve and wash the leek and cut it into small leaves. Add leek to the simmering stew about 5 minutes before the end of the cooking time.
4
Wash the marjoram, dab dry, pluck leaves from the stalks and cut into strips. Remove bacon from the stew and remove from the rind. Spec
5
Sprinkle stew with marjoram and flaked almonds and serve in a terrine.