Hearty Lentil Stew with Bacon and Potatoes
A robust lentil pot with bacon and potatoes from Spoonsparrow: this homestyle dish tastes especially good on wet, cold days!
Ingredients
- 300 g brown lentils
- 150 g knollensellerie (knob celery)
- 500 g waxy potatoes
- 2 carrots
- 1 onion
- 800 ml meat broth
- 1 bay leaf
- 2 tbsp butter
- 2 tbsp flour
- Salt
- black pepper (freshly ground)
- 2 tbsp white wine vinegar
- 60 g smoked ham
- 2 tbsp freshly chopped parsley
Instructions
-
1.
Rinse the lentils in a sieve under hot water and drain. Peel or wash the celery, potatoes, carrots, and onion, then cut the potatoes into large pieces and dice the rest finely.
-
2.
Bring the broth to a boil. Add the vegetables, drained lentils, and bay leaf. Cover and simmer over low heat for about 40 minutes, stirring occasionally and adding more broth if needed.
-
3.
Melt the butter in a small pot, stir in the flour, and cook until dark brown. Take some cooking liquid from the lentils and whisk it into the roux (watch out for splattering!). Stir this into the lentil soup and let it simmer uncovered for another 10 minutes to thicken slightly, stirring occasionally and adding broth as needed. Season with salt, pepper, and vinegar, then remove the bay leaf.
-
4.
Brown the bacon in a non‑stick pan until golden brown, then sprinkle over the soup with parsley. Serve the hearty lentil stew with bacon and potatoes.
