Red Lentil Stew

For the red lentil stew, sauté the coarsely chopped onion and finely chopped garlic in olive oil until golden.

Be careful to add garlic later, otherwise it will burn. If you use garlic from the grinder, add it later with the spices.

Add the red lentils to the boiling water and cook for 10 minutes. Then strain and rinse briefly. Add the tomato paste to the onions and sauté briefly. Extinguish with balsamic vinegar and add 1 cup of water and bouillon cubes.

Stir and add the diced potatoes, leeks (finely chopped) and spices. Simmer until the potatoes are cooked through. It should not be too liquid, just like a stew and not a soup. If necessary, add a little more water.

Then remove from heat and mix in the drained lentils. Season to taste with salt, pepper and just a little tomato ketchup. Remove bay leaf, juniper berries and thyme sprig.

In a small pan, render the diced bacon, spread the slightly crispy bacon cubes along with the hot rendered lard over the stew.

Stir briefly and arrange the red lentil stew with fresh, finely chopped chives in a soup plate.

Preparation Tip:

The best accompaniment to the red lentil stew is dark bread.

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