Lentil stew recipe from SZ Magazine

ยป Home is where you cook at home. Valentine, one of our chefs, is from Stuttgart. When he brings lentils to our restaurant, he feels right at home. We serve lentils with a saddle of lamb, the valentine’s recipe is also suitable for sausages and spaetzles.

Lentil stew

  • 500 J Alpine lenses / mountain lenses Lentils, mountain lentils
  • 2-3 leek shallot
  • 100 J smoked bacon Bacon
  • 50 J butter
  • Salt, white pepper from the grinder pepper salt
  • 2 garlic cloves (mashed) garlic
  • 2 branches Rosemary
  • 2 branches zaatar
  • 75 Ml red wine vinegar (dark) Vinegar, red wine and vinegar
  • 75 Ml Noelle Pratt
  • 1 to poultry stock
  • 50 J cold butter butter
  • 1 the Union Parsley (or chives) Parsley and chives

Wash the lentils: mix them with a little water, then fill with water and drain through a colander. Leek peel. Cut the leeks and bacon into small cubes, then fry in a saucepan with foamy butter. Add lentils and fry. Season with a little salt and pepper. Add garlic, rosemary, and thyme in an herb bag (you won’t have to poach individual herb sprigs from the pot later). Sweeten with vinegar and Noilly Prat and reduce. Pour half of the chicken broth and leave it on a low heat.

While cooking, continue pouring in the chicken broth, stirring, until the lentils are tender (about 30 minutes, depending on the type of lentils). Season the soup with salt, pepper and if necessary, more vinegar. Take out the bag of herbs. Add 50 grams of frozen butter cubes to thicken the texture. Add finely chopped parsley.

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