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Немска бирария Фенерите София Лозенец Южен парк наливна бира вурстчета градина кромбахер вайщефанер


Serves 6

  • 100 g sliced bacon, roughly chopped
  • 1⁄2 cup diced onion
  • 1⁄2 cup diced leeks (white parts only)
  • 1⁄2 cup diced celery
  • 1⁄2 cup diced carrots
  • 1 l. chicken broth
  • 11⁄2 cups brown lentils
  • 1 tsp. thyme
  • 2 bay leaves
  • 1⁄2 tsp. black pepper
  • 1⁄4 tsp. nutmeg
  • 2 cups diced raw yellow potatoes
  • 2 Tbsp. white vinegar
  • Tbsp. sugar
  • Salt to taste

Heat a heavy bottomed pot over medium heat. Cook the bacon until the fat has rendered into the pot and the bacon is crispy. Add the onions, leeks, celery, and carrots to the pot. Saute five minutes, or until golden. Pour in the broth and scrape any of the brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on

medium, covered. Add the potatoes and cook an additional 15 until lentils and vegetables are tender. Stir in vinegar and sugar, then add salt to taste. Serve with warm bread and butter.

Serve with warm bread and butter.