Summary

Ingredients

• 250 g lentils, dried brown, soak in water overniht
• 750 ml meat broth, homemade
• Salt and pepper, to taste
• 0.5 ½ bunch parsley, finely chop
• 1 bay leaf
• 3 juniper berries
• oil
• 2 onion (s), peel and chop very finely
• 2 carrots, peel and finely dice
• 1 leek, clean and cut into fine rings
• 125 ml red wine
• Vinegar, to taste

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Instructions

1. Drain the soaked lentils.
2. Bring the lentils to the boil in a saucepan with the meat stock, add the parsley, bay leaf and juniper berries. Season with salt and pepper.
3. Let the lentils simmer over low heat for about 1 hour.
4. In the meantime, heat the oil in a pan, roast the onions until golden, stir in the carrots and leek, roast for about 2 minutes and deglaze with the red wine. Add the whole thing to the lentils. Add vinegar to taste. Let it simmer for another 20 minutes. To taste.