Lentil stew

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 200 g lean smoked streaky bacon
  • 250 g Dish lenses
  • 1 Bay leaf
  • 300 g Carrots
  • 300 g Celeriac
  • 500 g Potatoes
  • 1 small stick of leek (leek)
  • 4 Mettenden (à approx. 80 g)
  • 7-10 Tbsp dried marjoram
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Cider vinegar
  • 2 TABLESPOONS Mustard
  • 1 pinch Sugar

Directions

  1. 1

    Cut the rind off the bacon. Put both in a pot and cover with 1 1/2 litres of water. Bring to the boil and simmer for about 45 minutes

  2. 2

    Wash the lenses. Add the lentils and bay leaf to the bacon and bring to the boil. Cook for another 45 minutes. Peel, wash and chop carrots, celery and potatoes. Add to the lentils after about 15 minutes. Clean, wash and chop the leek

  3. 3

    About 15 minutes before the end of the cooking time, remove the bacon and cut into cubes. Cut mettenden into pieces. Add the ends of the mead, bacon and leek to the soup. Season with marjoram, salt, pepper, vinegar, mustard and sugar. Remove bacon rind. Serve the soup

Nutrition Facts

KCAL
860 kcal
CARBS
50 g
FATS
56 g
PROTEINS
39 g

Categories & Tags

Main DishesSoupsStew

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