John Myers
Lentil Stew …
The perfect lentil stew … recipe with a picture and simple step-by-step instructions.
- 250 g Lentils brown
- 300 g Potatoes
- Salt
- 200 g Soup greens / leeks, carrots, celery
- 240 g Bacon
- 2 Allspice grains
- 125 g Homemade black pudding
- 3 Gherkins
- 0,5 Teaspoon (level) Dried marjoram
- Cucumber water
- Vinegar
- Sugar
- Sort out the lentils, wash them and soak them overnight with three times the amount of water. Boil the swollen lentils with the soaking water for 15 minutes.
- Peel and wash the potatoes, cut them into cubes and cook for about 20 minutes. Drain and add to the lentils.
- Clean, wash and chop the vegetables. Put the bacon and allspice in a saucepan. Pour in water, bring to the boil and cook for about 30 minutes.
- Remove the bacon, pour the stock through a sieve. Remove allspice grains. Puree the vegetables and stir into the soup. Pour in as much broth, depending on how thick or thin you want the stew.
- Cut the stew in half. Option 1: Cut the bacon into cubes and mix with the lentil stew.
- Since I absolutely don’t like black pudding, but my husband doesn’t know any other lentil stew, now comes variant 2: cut black pudding into cubes, cut gherkins into small pieces. Stir black pudding, gherkins and marjoram into the soup. Season to taste with a little cucumber water.
- Everyone makes vinegar and sugar to their own taste on both variants.
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