Lentil Stew I

Perhaps your new favorite bean dish:

Soak the lentils for one night. Finely chop the onion, sauté in clarified butter, cut the carrots, celery, leek into small pieces, add to the onions and sauté for a while. Now add the lentils with the soaking liquid, pour the clear soup, add the finely sliced cabanossi, the finely chopped (or pressed) garlic, as well as the spices, and cook until done (approx. 45-60 min.). Before serving, season with the balsamic vinegar and the porcini oil, maybe add salt and pepper.

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