Balsamic lentils with bacon

Ingredients for 4 servings:

• 200 g lentils
• 3 onions, chopped
• 150 g bacon, diced (e.g. bacon, bacon strips)
• 1 tbsp butter
• 2 garlic cloves, chopped
• 3 tbsp tomato paste
• 3 tbsp olive oil
• 200 ml dry white wine
• 2 tbsp instant vegetable broth (e.g. from Alnatura)
• 1 red chili pepper(s), chopped
• 2 tbsp balsamic vinegar, preferably a very aromatic one!
• Salt and pepper, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

particularly aromatic pasta sauce, Italian

Sauté 2 onions in 2 tablespoons of olive oil. After 2 minutes, add the garlic and chili peppers and fry briefly. Then add the tomato paste and fry. Deglaze with the white wine. Add the lentils and vegetable stock. Pour in about a quarter liter of water and cook the lentils until soft, adding a little more water as needed. The lentils should end up moist but not runny (about the consistency of a Bolognese sauce). Meanwhile, heat butter and 1 tablespoon of olive oil and fry the bacon in it. After 4-5 minutes, add the third onion and fry. When the bacon and onions are golden brown, remove from the heat and stir into the cooked lentils. Season to taste with salt and plenty of freshly ground pepper. Finally, drizzle with balsamic vinegar. Serve with fresh pasta. Tastes best with thick shells.