Bacon Lentils

For the bacon lentils, soak the lentils in cold water a few hours before cooking. Then boil in about 2 liters of unseasoned water until soft and strain (reserving some cooking water for infusion).

Fry the flour in hot butter, add the onions and fry. Pour in some lentil cooking water and boil well.

Add the cooked lentils. Stir in sour cream and season with mustard, thyme, lemon zest, salt, pepper, sugar and vinegar.

Cut the pancetta into noodles, fry until crisp and sprinkle over the finished lentils. Garnish with chopped parsley.

Preparation Tip:

Serve the bacon lentils with dumplings.

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