Alsatian Lentils

4 servings

60 minutes

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.

Energy value per serving

• Calories: 340.2
• Proteins: 10.9g
• Fats: 4.4g
• Carbohydrates: 36.9g

Ingredients

• Lentils: 250 g
• Red dry wine: 750 ml
• Meat broth: 750 ml
• Lamb loin: 1 g
• Onion: 2 head
• Potato: 250 g
• Carrot: 2 pc
• Bay leaf: 1 pc
• Carnation: 2 pc
• Cream: 125 ml

Cooking steps

1. Soak the lentils in wine and leave them to swell overnight.

   Required ingredients:

   • Lentils: 250 g
   • Red dry wine: 750 ml

2. The next day, cut the pork into cubes, fry it in a pan with sliced onions. Fry until the onions turn golden.

   Required ingredients:

   • Lamb loin: 1 g
   • Onion: 2 heads

3. Pour the lentils with wine into the broth, place on the heat, add meat with onion, bay leaf, and clove. Cook on low heat for an hour or until the lentils are ready.

   Required ingredients:

   • Lentils: 250 g
   • Red dry wine: 750 ml
   • Meat broth: 750 ml
   • Lamb loin: 1 g
   • Onion: 2 heads
   • Bay leaf: 1 piece
   • Carnation: 2 pieces

4. Add diced potatoes and carrots 20 minutes before the lentils are done.

   Required ingredients:

   • Potato: 250 g
   • Carrot: 2 pieces

5. At the end, add a pinch of sugar, season well with salt and pepper. Pour in the cream, bring to a boil again, and serve immediately.

   Required ingredients:

   • Cream: 125 ml