Alsatian Lentils
4 servings
60 minutes
The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.
CaloriesProteinsFatsCarbohydrates
340.2
kcal10.9g
grams4.4g
grams36.9g
gramsLentils
250
g
Dry red wine
750
ml
Meat broth
750
ml
Onion
2
head
Potato
250
g
Carrot
2
pc
Bay leaf
1
pc
Cloves
2
pc
Cream
125
ml
1
Soak the lentils in wine and leave them to swell overnight.
- Lentils: 250 g
- Dry red 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.
- Lamb loin (rack): 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.
- Lentils: 250 g
- Dry red wine: 750 ml
- Meat broth: 750 ml
- Lamb loin (rack): 1 g
- Onion: 2 heads
- Bay leaf: 1 piece
- Cloves: 2 pieces
4
Add diced potatoes and carrots 20 minutes before the lentils are done.
- 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.
- Cream: 125 ml