Summary

Ingredients

• 300 g lentils, reen Le Puy or black belua
• 3 tablespoon olive oil
• 1 shallot (s), finely diced
• 1 garlic clove (s), very finely diced
• 1 carrot (s), not too big, diced
• 1 stick celery, diced
• 25 g bacon, diced
• 2 tablespoon balsamic vinegar (crema di balsamic vinegar)
• 4 tablespoon balsamic vinegar, light or dark, depending on your preference
• 4 tablespoon white wine vinegar or red wine vinegar, depending on the balsamic vinegar used
• 6 tablespoon vegetable stock, or fish or veal stock
• salt and pepper
• 1 tablespoon curry powder, to taste
• 2 tablespoon crème fraîche, as desired

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Instructions

1. Cook the lentils in water for 20-25 minutes without salt, no longer as they will be cooked further with the vegetables.
2. In a non-stick pan with a high rim, sauté all the vegetable parts in the oil for 5 minutes. Mix in the bacon cubes towards the end. Now add the lentils, turn everything and pour in the liquids. Either light balsamic vinegar and white wine vinegar or dark balsamic vinegar and red wine vinegar are used.
3. Now season to taste with salt and pepper and reduce the liquid to a good half, turning the lentils over and over again. The lentils continue to cook.
4. If the lentils are served as a side dish to fish, I use fish stock instead of vegetable broth and possibly also add curry and crème fraîche.
5. If the lentils are served with meat, I replace the vegetable stock with veal stock and use dark balsamic vinegar.
6. You can also use the lentils on their own as part of an antipasti plate, but then in smaller quantities.