Summary

Ingredients

• 300 g lentils
• water
• 3 medium onion (s)
• 2 bay leaves
• 1 medium carrot (s)
• 350 g pork belly, lean, smoked
• 1 teaspoon peppercorns, black
• 3 g allspice rains
• 3 juniper berries
• 1 clove (s)
• 40 g sunflower oil
• 40 grams flour
• 1 tablespoon, heaped tomato paste
• Sud (lentil cooking water)
• Sud (meat broth)
• 250 ml red wine, dry
• Red wine vinegar or balsamic vinegar
• 1 tablespoon stock, granulated
• 1 teaspoon sugar
• salt and pepper

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Instructions

1. It is best to use Swabian Alb Leisa, but Puy lentils, beluga lentils or mountain lentils are also possible. The worst alternative are plate lentils because they overcook.
2. In a saucepan that is not too large, boil the smoked pork belly together with a roughly diced onion, 1 bay leaf, the clove, the pepper and allspice grains and the juniper berries (all grains crushed or crushed if possible) in as little water as possible and cook within an hour to let. Pass the broth through a sieve and collect it, keep the meat warm.
3. Due to the short cooking time, do not soak the lentils, otherwise there is a risk that they will overcook.
4. While the meat is cooking, read the lentils (there may be stones in them) and wash. Put in a not too large saucepan.
5. Cut an onion and the carrot (Swabian: yellow turnip) into fine cubes (about the size of the lentils) and add to the lentils together with the bay leaf. Admit so much water that everything is barely covered. Under no circumstances add salt, otherwise the lentils would not soften very well. Bring to the boil and then turn the temperature down so that they only simmer very gently in the closed pot. Depending on the type and age of the lenses, this takes 20 - 40 minutes. Definitely try - the lenses should still have a bit of bite! If necessary, fill up with a little water in between, the vegetables should always be barely covered with cooking water. When the lentils are just about firm to the bite, drain them through a sieve. Catch the broth. Fish out the bay leaf.
6. Finely dice the third onion as well. Heat the oil in another saucepan, add the flour and let it turn chocolate brown over medium heat while stirring, the darker the better. Add the onion cubes and the tomato paste and roast for 1 minute. Deglaze the lentils and meat with the red wine and 250 ml of the cooking water while stirring. Dark roux should simmer for about 30 minutes in an open saucepan, as the penetrating flour taste is lost. Add the lentils to the sauce and reheat. If necessary, add a little more meat and / or lentil stock. The lentils shouldn`t get too soupy. Season to taste with the granulated broth, sugar, pepper and salt as well as the vinegar.
7. Portion the meat and reheat it in the lentils and serve everything together.
8. The Swabian eats spaetzle, of course homemade, and string sausages. Where they don`t exist, Wienerle can of course also go.
9. My original Swabian mother-in-law always made her lentils according to this recipe - and I did it.