Lentil stew with sauerkraut pancake
easy
75 mins
75 mins
Ingredients
- 1 bunch of greens
- 1 big onion
- 2 TABLESPOONS Oil
- 250 g Dish lenses
- 200 g streaky smoked bacon
- 150 g dried semi-soft plums
- 50 g Flour
- 7-10 Tbsp Salt
- 150 ml Milk
- 2 Eggs (Gr. M)
- 200 g Sauerkraut
- 1⁄2 Federation Parsley
- 3 TSP clarified butter
- 2 TEASPOONS Vegetable broth
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS white balsamic vinegar
Directions
- 1
Clean or peel, wash and chop the soup greens. Peel and finely chop the onion. Heat the oil in a large pot. Brown the soup vegetables and onion in it. Rinse lentils and add. Add approx. 1 1⁄2 l water.
- 2
Add bacon and bring everything to the boil. Cover and simmer for about 45 minutes. Chop the plums roughly and add after about 35 minutes.
- 3
In the meantime, mix flour, 1 pinch of salt, milk and eggs to a smooth dough. Leave to swell for about 15 minutes. Squeeze out the sauerkraut well and cut into smaller pieces. Wash the parsley. Put some leaves aside for garnishing, chop the rest.
- 4
Heat 1 teaspoon of clarified butter in a small coated pan one after the other. ⅓ Add the pancake batter, ⅓ spread the sauerkraut and parsley on top. As soon as the underside is golden brown, turn the pancakes over and finish baking.
- 5
Remove from the pan and roll up. Bake 2 more sauerkraut pancakes.
- 6
Remove the bacon from the stew, cut into strips and add again. Stir in stock. Season with salt, pepper, 1 pinch of sugar and vinegar. Cut pancake rolls into slices (Flädle).
- 7
Serve the stew with flat bread and garnish with the rest of the parsley. Drink tip: white wine, e.g. a fine fruity Riesling.
Nutrition Facts
570 kcal
44 g
33 g
21 g
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