Recipe for lentil cap from SZ magazine

»Home is where you cook at home. Valentin, one of our chefs, comes from Stuttgart. When he prepares the lentils in our restaurant, he feels at home. We serve lentils with lamb saddle, Valentin’s recipe is also suitable for sausages and spaetzle.

lentil stew

  • 500 G Alb lenses / mountain lenses Lentils, mountain lenses
  • 2-3 ascalots askaloto
  • 100 G smoked bacon lard
  • 50 G butter
  • Salt, white pepper from the mill Pepper salt
  • 2 garlic (crushed) garlic
  • 2 branches rosemary
  • 2 branches thyme
  • 75 ml red wine vinegar (dark) Vinegar, Red Wine Vinegar
  • 75 ml Noilly Prat
  • 1 l bird stock
  • 50 G cold butter butter
  • 1 Federation parsley (or chives) parsley, chives

Wash the lentils: mix with a little water, then fill with water and drain through a sieve. Peel the shallots. Finely chop the shallots and bacon, then sauté in a saucepan with frothy butter. Add lentils and sauté. Season with a pinch of salt and pepper. Add the garlic, rosemary and thyme to a bag of herbs (then you don’t have to fish the individual herb twigs out of the pot afterwards). Deglaze with vinegar and Noilly Prat and reduce. Pour half of the chicken stock and simmer over low heat.

During cooking, continue to pour in the chicken while stirring until the lentils are soft (about 30 minutes, depending on the type of lentils). Spice up the stew with salt, pepper and, if necessary, more vinegar. Take out the grass bag. Finally add 50 g cubed ice-cold butter to thicken. Top with finely chopped parsley.


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