BAVARIAN LENTIL STEW

December 12, 2015

This is a very special post. It’s meant as a knowledge transfer between generations and across half the globe! I feel honored to be the transfer medium to do so. So from small town Bavaria to big city LA this recipe travels to bring a little mom-cooked deliciousness to my boyfriends brother :)
I love doing family recipes. But I’m afraid I annoy the hell out of my lovely cooking hosts. Most family recipes that have been cooked the same way for years tend to work with gut-feeling rather than measuring cups. So it’s my task to keep asking what they mean when they say things like ‘add water until you get the right consistency’ – what the hell is the RIGHT consistency?
Anyway – I hope I explained it well enough so you can give this a try yourself.

 

BAVARIAN LENTIL STEW

  • 1 large onion
  • 3 carrots
  • 3 potatoes
  • 1 leek
  • 2-3 cloves garlic
  • 2 large pieces smoked pork belly [thick slices of bacon]
  • 1 teaspoon black pepper corns
  • 1 bay leaf
  • 500g lentils
  • salt
  • pepper
  • 1 tablespoon soup seasoning
  • 2 tablespoons vinegar
  • sausages
  • 1.5 l water

fox_lentil_stew

_ soak lentils in 1liter water [at least 3 hours, over night is fine too]
_ chop onion, carrots, potatoes and leek into small pieces
_ peel garlic [but leave whole]

fox_lentil_stew

_ heat a large pot
_ fry bacon until it’s nicely browned on both sides [without adding oil]

fox_lentil_stew
_ add chopped vegetables and garlic
_ saute for 5-10 minutes

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_ add pepper corns and bay leaf
_ add lentils including the water you soaked them in
_ simmer until lentils are tender [about 45 minutes, depending on how long you soaked the lentils before]
[add water if the stew feels too thick or threatens to burn]

fox_lentil_stew
_ remove bacon and the bay leaf
_ dice bacon into small pieces
_ remove about 500ml [2 cups] and puree in a separate bowl [make sure you get the whole cloves]
_ alternatively you can use a hand blender to blend part of the soup directly in the pot [you can blend it a little more or less – depending on how creamy you like it]
_ season with salt, pepper and soup seasoning
_ add vinegar
_ mix in bacon cubes
_ serve topped with sliced sausage and more vinegar on the side

fox_lentil_stew

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3 Comments

  1. Sabine says:

    Leckerer Eintopf für kalte Tage :-)

  2. Felix says:

    Thank you sooo much! I can’t wait to make Wendy cook this for me :-)

  3. Wendy Vu says:

    Felix’s one wish for his birthday came true… he got a little taste of mama’s wonderful home cooking in California ;)

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