Summary

Ingredients

• 200 g plate lentils
• 3 onion (s), chopped
• 150 g bacon, diced (e.. bacon, bacon)
• 1 tablespoon butter
• 2 clove (s) garlic, chopped
• 3 tablespoon tomato paste
• 3 tablespoon olive oil
• 200 ml white wine, dry
• 2 tablespoon vegetable stock, instant (e.g. from Alnatura)
• 1 chilli pepper (s), red, chopped
• 2 tablespoon balsamic vinegar, preferably a very aromatic one!
• Salt and pepper, coarser

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Instructions

1. Fry 2 onions in 2 tablespoons of olive oil. After 2 minutes add the garlic and chili peppers, fry briefly. Then add the tomato paste and fry. Deglaze with the white wine. Add the lentils and the vegetable stock. Pour about a quarter of a liter of water and cook the lentils until soft. Pour a little more water as needed. The lentils should end up being moist but not runny (about the consistency of a Bolognese sauce).
2. In the meantime, heat the butter and 1 tablespoon of olive oil and fry the bacon in it. After 4 - 5 minutes add the third onion and fry. When the bacon and onions are golden, remove them from the stove and stir into the cooked lentils. Season to taste with salt and plenty of freshly ground, coarse pepper. Finally, season with the balsamic vinegar.
3. Serve with fresh pasta. Tastes best with thick clam noodles.