John Myers
Lentil Stew with Wild Garlic
The perfect lentil stew with wild garlic recipe with a picture and simple step-by-step instructions.
- 400 g Umbrian lentils (or mountain lentils)
- 2 thighs From turkey (smoked)
- 2 size Onions
- 2 size Carrots
- 1 St Celery, yellow turnip, pertersil root
- 2 El Spice mix (pepper, coriander, allspice)
- 1 handful Wild garlic fresh
- 5 Stems Fresh thyme
- 1 el Sugar
- 1 Glass Red wine (high quality)
- 3 El Balsamic vinegar old
- 2 Glasses Bouillon
- Cook the lentils for 20 minutes (without salt!). Meanwhile, roast the root vegetables and onions with olive oil and caramelize with sugar.
- Deglaze with red wine, add spices + lentils – just as strong bouillon … maybe season with salt
- Simmer on a low heat for 15 minutes. Let the smoked, cooked turkey legs soak in the lentils.
- Sprinkle with chopped wild garlic and top off with balsamic vinegar.
- Enjoy with focaccia and red wine and dream of Umbria …;)
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