Lentil stew with leccho

Ingredients for 4 servings:

• 400 g lentils
• 1 ½ liters of water
• 1 tbsp, heaped vegetable broth or meat broth, granulated
• 3 tbsp oil
• 150 g bacon, streaky, diced
• 1 large onion(s), chopped
• 2 clove(s) garlic, chopped
• 2 medium-sized potatoes, diced
• 2 m.-sized carrot(s), sliced
• 1 jar of letcho, approx. 680 g
• 1 pinch(s) of caraway powder or cumin powder
• e.g. salt and pepper
• possibly vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

tastes good cold too

Brown the bacon and onion in oil. Add the garlic, potatoes, and carrots and heat over medium heat, stirring frequently. Pour in the water and add the lentils, bring to a boil, and stir in the broth. Simmer with the lid on for about 45 minutes, stirring occasionally, adding more water if necessary. Add the lecsó, caraway seeds, salt, pepper, and perhaps a little vinegar, and simmer everything on low heat for another 15 minutes. Serve with chicken or turkey, smoked pork, or Vienna sausage.