Swabian lentils in a pressure cooker

Ingredients for 4 servings:

• 500 g lentils or green lentils
• 2 liters of meat broth, preferably homemade
• 250 g bacon cubes
• some parsley, preferably fresh, alternatively freeze-dried
• 1 large onion(s)
• 1 tbsp flour
• salt and pepper
• n. B. Nutmeg
• n. B. Clarified butter
• n. B. red wine
• n. B. Vinegar, preferably apple cider vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy and fast

Place the lentils in the pressure cooker with the meat broth, 125g of bacon, and some of the parsley. Bring to a boil and then close the pot according to the instructions. Cook on the second ring for 10 minutes, then slowly reduce the steam. Meanwhile, add the onion to a pan with clarified butter and let it become slightly translucent, add the remaining bacon and continue to cook. When the onions are lightly browned or the bacon is fried, add the remaining parsley, perhaps a little earlier if it’s fresh. Then dust with 1 to 2 tablespoons of flour and make a roux, stirring constantly. After opening the pressure cooker, add the roux to the lentils and bring to a boil, stirring constantly; this will thicken the lentils. Then season to taste with salt, pepper, nutmeg if desired, and red wine. We don’t add vinegar directly, but that’s a matter of taste. We keep the vinegar on the table. We serve the lentils with spaetzle and strings – preferably poultry strings.