Lentil Stew

The lentil is an ancient cultural asset. Even in the Old Testament, Esau sold his birthright for a lentil dish. In Cologne, it has never been able to hold a candle to pea soup, but it is still a popular dish, especially among men. The ladies, on the other hand, don’t like the unsightly coloring of the soup, nor the slightly ordinary flavor of the lentils. However, this does not prevent the connoisseur and lover of hearty dishes from indulging in a well-made lentil stew: It is by all means a dish that can equally delight gourmets.

Soak the lentils for three to four hours in about two liters of water. Add the bacon and a pinch of paradeis pulp and simmer for about an hour in the soaking water on a low flame. Cook the vegetables with the potatoes in the soup. Chop the herbs, slice the sausage spread and dice the cooked bacon. Add everything to the soup and bring to a boil. Season with vinegar, salt and pepper.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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