in Germany

Sour lentils

updated

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Ingredients for 4 servings:

  • 300 g lentils
  • 400 g pork belly, (Wammerl), smoked
  • 6 bay leaves
  • 1 carnation(s)
  • 15 juniper berries
  • 100 g butter
  • 100 g flour
  • Salt
  • Sugar
  • Vinegar
  • lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

our all-time favorite recipe from my grandma

Combine 150 ml vinegar, 3 dashes of lemon juice, bay leaves, cloves, juniper berries, 3 teaspoons of salt, and 2 liters of water to make a marinade. Cook the lentils in it until tender (best in a pressure cooker). Drain and reserve the marinade. Heat the butter, stir in the flour, and make a dark roux. Deglaze with a little cold water and gradually add the marinade until a light, creamy sauce forms. Simmer for 10 minutes, then season with salt, sugar, vinegar, and lemon juice. Heat the pork belly in the sauce and stir in the lentils. Serve with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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