Lentil stew with mettenden

Name: Lentil stew with mettenden
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g Lean smoked; 7-10 Tbsp streaky bacon; 250 g Dish lenses; 1 Bay leaf; 2 medium-sized carrots; 1⁄2 (approx. 300 g) Celeriac; 500 g Potatoes; 1 Stalk leek (leek); 0?$? Mettenden (approx. 100 g each); 7-10 Tbsp dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON White wine vinegar; 1-2 TABLESPOONS Mustard

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g Lean smoked
7-10 Tbsp streaky bacon
250 g Dish lenses
1 Bay leaf
2 medium-sized carrots
1⁄2 (approx. 300 g) Celeriac
500 g Potatoes
1 Stalk leek (leek)
0?$? Mettenden (approx. 100 g each)
7-10 Tbsp dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON White wine vinegar
1-2 TABLESPOONS Mustard

Directions

1
Cut the rind off the bacon. Put both together in a pot and cover with approx. 1 1⁄2 l water. Bring to the boil, cover and simmer for about 45 minutes.
2
Rinse and drain the lenses. Add bay leaf and lentils to the bacon and bring to the boil. Cover and simmer for about 45 minutes.
3
Peel, wash and chop the carrots, celery and potatoes. After about 15 minutes add to the lentils and cook. Clean, wash and chop the leek.
4
About 15 minutes before the end of the cooking time, remove the bacon and cut into cubes. Cut mettenden into pieces. Add bacon and leek to the stew and finish cooking. Remove the bacon rind. Season the stew with marjoram, salt, pepper, 1 pinch of sugar, vinegar and mustard