Lentil stew – Hanseatic with red wine

Ingredients for 3 servings:

• 250 g lentils (or mountain lentils)
• 100 g smoked bacon (marbled, with rind)
• 2 m.-sized onion(s)
• 1 tbsp butter
• 1 bunch soup greens (approx. 350 g)
• 3 m.-sized potatoes
• 350 ml red wine
• 500 ml vegetable stock
• 1 large garlic clove(s)
• 3 cloves
• 1 bay leaf
• 1 ½ tsp sugar
• 2 tbsp red wine vinegar
• Pinch(s) of salt and pepper (black)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the lentils in plenty of cold water (at least three hours or overnight). Remove the rind from the bacon and cut into small cubes; set the rind aside. Fry the bacon cubes in a covered pan over medium heat, stirring occasionally. Add the butter and finely diced onions and sauté until translucent. Dice the vegetables and add them without the leek and potatoes, and sauté for about 3 minutes. Drain the soaking water from the lentils, add the lentils to the pan, and stir in. Add 300 ml red wine, vegetable stock, rind, bay leaf, and the garlic clove studded with cloves. Simmer the mixture for about 15 minutes over low heat, then stir in the finely diced potato. After another 10 minutes, add the finely chopped leek and simmer for another 3 to 5 minutes. If desired, you can add sliced ​​mettenden or cooked sausage for the last few minutes. Caramelize the sugar in a small pan and deglaze with the remaining red wine. Season the lentil stew with the sugar-red wine mixture, salt, and pepper. Remove the bay leaf, the skewered garlic clove, and the bacon rind, and serve the stew hot. A hearty brown bread makes a delicious accompaniment.