Lentil Stew Lea Linster

Simmer on low heat for about 20 minutes, adding a little water or stock from time to time. When the lentils are cooked, remove the bouquet garni and the bacon. Cool the bacon a little and cut it into large cubes without the pork rind. Put four scalding sausages in boiling water and scald the sausages on the turned off kitchen stove for about fifteen minutes. I like to take two ladles of the soup, puree it, and add it repeatedly to the stew with the bacon. This makes the lentils like a thick soup. Season heavily with salt and freshly ground pepper. Bon appetit and see you next time!

Our tip: Use bacon with a subtle smoky note!

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