John Myers
Ingredients for 2 servings:
- 100 g bacon, streaky, diced
- 100 g celeriac, diced
- 1 large beef tomato(s), diced
- 1 large onion(s), diced
- 100 g lentils, red
- 250 ml broth, possibly more
- Lemon pepper
- Salt
- white wine
- olive oil
- 1 pinch of cumin
- ½ tsp lavender flowers, dried
- n. B. garlic
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Heat a little oil, fry the bacon and onions. Pour in the stock, add the red lentils and celery, and simmer gently for about 10 minutes, adding a little more stock if necessary. The ingredients should be covered with the stock. Add the tomatoes and spices to the sauce and season with white wine. If you like, add some chopped garlic. The lentils should be soft, which will thicken the sauce. Serve with spaghetti and freshly grated Parmesan cheese. If you don’t have lemon pepper, use freshly ground pepper and a few squeezes of lemon juice. This sauce serves 2 to 3 people, depending on your appetite.
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