John Myers
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Lentil Pot with Lamb and Chicken Hearts
The perfect lentil pot with lamb and chicken hearts recipe with a picture and simple step-by-step instructions.
For the broth:
- 1 Lamb wagtail
- 8 Chicken hearts
- 1 small Carrot quartered
- 0,5 Onion
- Pepper salt
- 1 liter Boiling water
Aside from that:
- 1 small Carrot
- 1 small Parsley root
- 1 small Leek
- 1 small Diced onion
- 2 Potatoes
- 2 tablespoon Oil
- 70 g Boiled ham cubes
- 1 Can Lentil soup
- 1 bunch Chopped parsley
- 1 tablespoon Vinegar – if you like that
- Bring the water with pepper, salt, carrot and onion to the boil. Rinse the lamb wagtail and chicken hearts under cold water and add to the stock. Let cook on medium heat for about an hour, then drain through a sieve and collect the stock. Find the meat from the bones and cut everything into small pieces.
- Peel and chop the soup vegetables and potatoes, sauté briefly in the heated oil with the diced ham and then deglaze with as much meat stock until everything is well covered, then cook on medium heat for almost 20 minutes.
- After this time add the lentil soup and the meat and bring to the boil again. Stir in enough of the good meat stock until the lentil pot has the desired consistency. Season again to taste (I like to add a tablespoon of vinegar as a spice) and with
- Add the chopped parsley and season again to taste. I like to add a tablespoon of vinegar as a spice, but not everyone likes that!
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