Summary

Ingredients

• 60 g lentils, brown, dried
• 400 g water
• 30 g bacon, smoked, mixed
• 10 g celery
• 6 small onion (s), red
• 2 medium clove garlic (s)
• 1 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 200 g canned tomatoes, peeled
• 150 g canned tomato juice
• 14 g chicken stock powder
• 1 tablespoon herbs, Italian, frozen or dried
• 60 g rice

To garnish:

• 2 tablespoon celery leaves
• 2 teaspoons paste (red pizza paste)

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Instructions

1. Soak the lentils in 200 g of water overnight and cook and strain the next day for 10-15 minutes.
2. Cut the bacon into small cubes. Wash the fresh celery, shake dry and pluck off the flawless leaves, roughly chop and freeze to 2 tablespoons (for garnish). Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw. Cut the onions and the garlic cloves into small pieces. Mix everything together with the bacon and heat the olive oil in a 2 liter saucepan and gently fry the bacon mixture in it.
3. Drain the peeled (and seedless) tomatoes well and roughly chop them. Bring the tomato juice from the can with water to the target weight. Deglaze the fried bacon with the rest of the water and bring the mixture to the boil. Add the tomato pieces, the chicken stock and the pepper. Let simmer for 15 minutes. Add so much of the broth to the lentils that they are barely covered. Stop boiling the broth.
4. Wash, strain and drain the rice. Add 1.8 times the dry weight of the broth and simmer for 12 minutes. Remove from heat and let the rice soak for 25 minutes.
5. Heat the lentils. Fluff the rice and heat it up briefly. Bring the broth to the boil. Spread the lentils and rice on the serving plates, pour in the broth, garnish, serve and enjoy.