John Myers
Lentil Trilogy Based on rural Women
The perfect lentil trilogy based on rural women recipe with a picture and simple step-by-step instructions.
- 100 g Alb-Leisa
- 100 g Lentils green
- 100 gr Lentils red
- 2 piece Red onions, approx. 120 gr.
- 1 piece Clove of garlic
- 1 piece South Tyrolean bacon, approx. 200 gr.
- 1 piece Carrot, about 100 gr.
- 1 piece Celery, about 60 gr.
- 1 piece Parsley root, approx. 50 gr.
- 1 piece Leek, about 120 gr.
- 7 piece Potatoes, about 350 gr
- Clarified butter
- 2 tbsp Sugar
- 3 tbsp Mild balsamic vinegar
- 1,5 liter Beef stock
- 1 branch Rosemary
- 2 piece Bay leaves
- Salt
- Black pepper from the mill
- 1 piece Ham sausage, approx. 500 gr.
- 1 bunch Chives
- 100 g Creme fraiche Cheese
- Peel the onions and garlic, halve the onion and cut into strips, halve the garlic. Peel the carrots, parsley root and celery and cut into small cubes / slices. Rinse off the leek and pat dry, then cut into rolls. Peel the potatoes and cut into small cubes. Cut the South Tyrolean bacon into fine strips.
- Heat the butter lard and brown the onion, garlic and bacon in it. Now add the root vegetables and sweat everything well again. Now sprinkle the sugar over it, stir a little and let everything caramelize and then deglaze with the balsamic vinegar.
- Now add the stock, as well as the lentils (except for the red ones !!!, which only 10 minutes later, as they boil over quickly), the rosemary sprig, the bay leaves and season with a little pepper. Cover and simmer on a low heat for about 20 minutes.
- In the meantime, cut the sausage into 1 cm cubes and fry them in a little clarified butter on all sides. Rinse the chives and cut into fine rolls.
- When the lentils are soft, fish out the bay leaves, the rosemary sprig and the two garlic halves. Season well again with salt and pepper.
- Put the roasted sausage cubes in the soup cup, top the soup, garnish with a dollop of crème fraîche and top it with a lot of chives ….. enjoy your meal …..
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