Summary

Ingredients

• 100 g lentils, small, dark (Puy lentils)
• 100 g rapes, blue, seedless
• 50 g rapes, liht-colored, seedless
• 3 tarragon leaves, fresh
• 4 tablespoon balsamic vinegar, mild
• 3 tablespoon lard, (pork or clarified butter)
• 1 kg lamb ragout (from shoulder or neck)
• 2 cloves garlic)
• 2 onions)
• 3 tablespoon tomato paste
• 1 lemon (zest + juice it)
• 2 sprigs rosemary
• some vegetable stock powder (glass)
• 2 teaspoons paprika powder, noble sweet
• some salt and pepper

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Instructions

1. On the VORTAGE: soak the lentils in the water overnight
2. On the day of preparation:
3. Wash and halve the grapes.
4. Peel and dice the garlic cloves and onions.
5. Squeeze the lemon and cut the peel thinly in a spiral.
6. Preparation:
7. Mix the grapes with the tarragon and vinegar. Heat the lard in a casserole and fry the meat all over. Briefly brown the garlic and onion cubes and stir in the tomato paste. Season with salt, pepper, paprika powder, lemon zest and rosemary. Cover and simmer over low heat - without additional liquid - for approx. 45 minutes. Turn occasionally and only add a little water if necessary.
8. Drain the soaked lentils. Simmer with 1/2 liter of water and a little of the vegetable stock powder for about 20-30 minutes. Then add the lentils WITH the cooking liquid to the meat and let everything simmer for about 5 minutes without the lid.
9. Only now mix in the grapes and let it steep for another 5 minutes.
10. Season hearty with salt + pepper and the lemon juice.
11. Fried polenta cubes would go well with this.