Summary

Ingredients

• 250 g lentils
• 3 carrot (s)
• 250 g bacon
• 1 onion (s)
• 750 ml water
• 2 bay leaves, to taste
• 1 tablespoon butter or margarine
• 1 tablespoon flour
• 200 ml water
• some broth
• possibly salt and pepper
• possibly vinegar

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Instructions

1. Wash the lentils, peel and grate the carrots. Peel and dice the onion.
2. Put the lentils, carrots and onions in a saucepan with the bacon and mix. Add the water. If you want, you can now add 2 bay leaves for the taste. Cook with the lid closed for about 30 minutes until the water is gone.
3. For the roux, heat the butter in an extra saucepan. Add the flour and mix with a wooden spoon, sweat the flour until it is light brown.
4. Add 200 ml of water and mix in a little powdered stock. Bring the liquid to the boil and stir until no more lumps are visible.
5. Now add the roux to the lentils and the sauce is ready. Depending on your taste, you can now add salt, pepper and vinegar. Remove the bay leaves before serving.