Summary

Ingredients

• 300 g Pardina lentils
• 180 g bacon, streaky
• 4 sausages, smoked
• 4 medium onion (s)
• 600 ml beef stock
• 400 ml red wine
• 400 ml vegetable stock or water
• 2 tablespoon olive oil
• 3 teaspoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 3 medium carrot (s)
• 3 medium potato (s)
• 3 onion (s)
• 3 clove (s) garlic
• 4 spring onion (s)
• 100 g celeriac
• 2 tablespoon tomato paste
• 3 bay leaves
• 3 allspice grains
• 3 piece (s) juniper berries
• 1 bunch parsley
• 1 pinch saffron
• 1 pinch (s) salt and pepper
• 1 pinch (s) pepper
• 1 tablespoon roux (Roux Brun), as required

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Instructions

1. Wash the lentils in a colander under cold, running water and let them drain. Cut the bacon into strips approx. 1 cm wide and 4 cm long. Heat the oil in a large saucepan and slowly let the bacon in it over a medium heat for about 20 minutes. Always deglaze with a little red wine in between. After about 15 minutes add the tomato paste and fry until it is well browned and deglaze again and again with a little red wine.
2. In the meantime, peel the potatoes and carrots and cut them into pieces of the same size (1.5 cm x 1.5 cm). Peel the onions and cut them very finely. Peel and finely chop the garlic cloves. Peel celeriac and leave in one piece. Remove the outer layer of the spring onions and the root, then cut into very thin slices. Cut the sausages into bite-sized pieces. Finely chop half a bunch of the parsley. Put everything aside.
3. Put ½ bunch of parsley with stalks, bay leaves, juniper berries and allspice in a herb sachet.
4. After the bacon and tomato paste have browned, add the finely chopped onions to the saucepan. Mix with the bacon and after about 2 minutes add the garlic and carrots. Roast everything again for about 2 to 3 minutes. Deglaze with the rest of the red wine (should still be around 200 g) and bring to the boil. When the red wine simmers, add the beef stock, vegetable stock, celeriac, saffron, potatoes and the herb sachet. Bring the entire contents to the boil again and after about 15 to 20 minutes add the lentils, red wine vinegar and balsamic vinegar. After another 10 minutes, add the sausages. Let everything simmer for another 15 minutes. Remove the piece of celeriac and the herb sachet. Thicken a little with Roux Brun if necessary. Finally, season with salt and pepper and garnish with the remaining parsley.