Swabian Lentil Stew
Cold days = warm stew! With this basic rule, the dirty weather is much better to endure. A real Swabian classic is the lentil stew – lots of valuable protein from mountain lentils and a good portion of vegetables included! Then served over a portion of spaetzle – simply fantastic. Traditionally, the dish is prepared with a little bacon. However, this can also be simply omitted and the stew is vegetarian. The lentils get a slightly sour note from a dash of vinegar, which is added at the end of the cooking time.
Have fun cooking the stew!
Swabian Lentil Stew
Ingredients
- 100 g streaky bacon
- 2 small onions
- 150 g mountain lentils
- 1 tablespoon butter
- 0,75 l water
- 1 bunch of greens
- salt pepper
- 1 bay leaf
- 1 tsp. mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- Dice bacon and onions. Rinse mountain lentils in cold water and drain.
- Heat butter in a pot and fry bacon in it for 2 to 3 minutes until golden brown. Add onions and fry for 2 to 3 minutes. Meanwhile, clean and wash 1 bunch of greens and cut into 1 cm cubes. Also fry briefly.
- Add lentils, bay leaves and water, bring to a boil and cook covered over medium heat until lentils are cooked (about 30 minutes). Season with salt, pepper, mustard and white wine vinegar.
- Make a roux with butter and flour. Blend with a small amount of the stew and then add to the rest of the stew. Bring to the boil again briefly until the stew is thickened.
