Lentil stew

Name: Lentil stew
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 200 g dried mixed fruit; 2 medium-sized onions; 1 TABLESPOON Oil; 500 g tripped chop of Kasseler; 3 TABLESPOONS Vegetable broth (instant); 2 Bay leaves; 250 g Lenses; 250 g Carrots; 500 g Potatoes; 2 Leek sticks (leek); 125 g Celeriac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5-6 Tbsp White wine vinegar; 30 g Bacon; 2 discs Toast; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Chilli powder; 1 glass (370 ml) Mixed Pickles; 7-10 Tbsp n

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

200 g dried mixed fruit
2 medium-sized onions
1 TABLESPOON Oil
500 g tripped chop of Kasseler
3 TABLESPOONS Vegetable broth (instant)
2 Bay leaves
250 g Lenses
250 g Carrots
500 g Potatoes
2 Leek sticks (leek)
125 g Celeriac
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5-6 Tbsp White wine vinegar
30 g Bacon
2 discs Toast
1 TABLESPOON Butter or margarine
7-10 Tbsp Chilli powder
1 glass (370 ml) Mixed Pickles
7-10 Tbsp n

Directions

1
Soak mixed fruit in 1/4 litre cold water. Peel and finely dice onions. Heat oil in a pot, fry onions in it until transparent. Wash the meat, dab dry, add and fry briefly.
2
Deglaze with 1 1/2 to two litres of water. Bring to the boil. Add stock, bay leaves and lentils. Cover and simmer for about 1 1/2 hours. Clean and wash the vegetables. Cut carrots and potatoes into slices, a stick of leek into rings and celery into cubes.
3
After one hour of cooking time add potatoes and vegetables to the lentils and cook. Cut the rest of the leek into thin strips. Remove the cured pork loin and dice. Put back into the stew. Season to taste with salt, pepper, sugar and vinegar.
4
Dice the bacon. Fry until crispy. Fry the leek in it. Steam mixed fruit in soaking liquid for eight minutes. Dice bread. Fry in hot fat. Season with salt, pepper and chilli. Serve leek mixture, fruit, bread cubes and mixed pickles with the stew.