Lentils and Sparrows
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g lentils
- 1.2 liters water
- 3 carnation (s)
- 2 small bay leaves
- 1 large onion (s), diced
- 250 g pork belly, smoked
- 1 dash red wine vinegar
Also: (for the flour sparrows)
- 250 g flour
- 3 egg (s)
- 100 ml milk
- salt
- 1 roll, stale
Also: (for the roux)
- 1 dash olive oil
- 1 tablespoon flour
- vinegar
- salt
Print Recipe
Pin Recipe Instructions
- Soak the lentils in 1.2 liters of water for 3-4 hours.
- Then put in a pressure cooker, add diced onions, cloves, bay leaf, pork belly and a pinch of salt. A good sip of red wine vinegar with it. Let the whole thing cook in the pressure cooker for about 30 minutes. (It takes about an hour in a normal pot.)
- Meanwhile, for the sparrows, dice the roll and mix with the flour, eggs, milk and a pinch of salt to form a dough. Then put the sparrows in boiling water with a medium-sized spoon and simmer for about 10 minutes.
- After opening the pressure cooker, cut the pork belly into cubes. Put the roux in a small pan with a sip of olive oil and a tablespoon of flour and add to the stew. Bring it to the boil again briefly and season a little with vinegar and salt.
- Serve the lentil stew with the sparrows.
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