Summary

Ingredients

• 500 g plate lentils or reen lentils
• 2 liters meat broth, best cooked yourself
• 250 g bacon cubes
• some parsley, preferably fresh, alternatively freeze-dried
• 1 large onion (s)
• 1 tablespoon flour
• salt and pepper
• nutmeg
• clarified butter
• red wine
• Vinegar, preferably apple cider vinegar

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Instructions

1. Put the lentils with the meat stock and 125 g of bacon and some of the parsley in the pressure cooker. Bring to the boil and seal the pot according to the instructions. Cook on the second ring for 10 minutes, then slowly evaporate.
2. In the meantime, put the onion in a pan with clarified butter and let it turn slightly translucent, add the remaining bacon and continue frying. When the onions are browned or the bacon is seared, add the rest of the parsley, if it is fresh, maybe a little earlier. Then dust with 1 to 2 tablespoons of flour and create a burn-in while stirring constantly.
3. After opening the pressure cooker, add the burnt-in to the lentils and bring the lentils to the boil while stirring, now they set. Then season with salt, pepper, possibly nutmeg and red wine.
4. We don`t add vinegar directly, but it`s a matter of taste. With us, the vinegar is on the table.
5. We have lentils with spaetzle and strings - preferably poultry strings.