Lentil stew the way my mother made it11 comments Dec 23rd, 2009 | By Tobias | Category: easy and fast, Recipes, Stew
I love lentils in anz form but this recipe is my favourite. Probably because my mother used to cook them this way, as a stew. Lentil stew is a hearty dish with few ingredients. Growing up in Tyrol, speck was added to the dish. An ingredient the region is famous for. Often some slab was added during the cooking process, which later was removed again in order to give some extra taste to the dish. Lentil stew I can always eat, sometimes with a sausage or just a piece of bread.
Preparation time: 15 minutes
cooking time: 30 minutes
- 1/4 kilo lentils (dry)
- a leek
- 3 carrots
- an onion
- ome tyrolean bacon or speck
- 2 spoons of honey
- 4 spoons of mustard
- 3 spoons of redwine vinegar
- salt and pepper
- some olive oil for frying
Soak the lentils over night in water. Drian them and put them to boil in plenty of water. They should be soft, but al dente after 10 minutes. Drain them once more.
You could be using canned lentils as well. In this case start form here.
Peel the carrots and slice them finely.
Peel and dice the onion. Fry both in a big pot with some oil on medium heat.
Cube the speck or bacon and fry it in a small pan until it is crusty.
Add the honey to to carrots and onions and mix well.
Cut the leek into stripes and add to the carrot mixture. Stir and fry for a minute then add the vinegar. Add the bay leaves, the bacon (speck), the mustard and the lentils and stir well. You might want to add a cup of water. The ingredients should be covered in liquid and simmer for 20 minutes.
Season with salt and peper. Ready to serve.