This recipe is a combination of Chris’ lentil recipe with a few little tweaks of my own. I’ve always loved lentils, and this is one of those dishes that instantly reminds me of home. It’s hearty, comforting, a little tangy, and exactly the kind of food I grew up with and still love making today.
Ingredients
- 4–6 oz (115–170 g) bacon, diced
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 tablespoons tomato paste
- Splash of dry red wine (about ¼ cup / 60 ml)
- 250 g lentils (about 1¼ cups)
- 3 cups (700 ml) chicken stock, plus more as needed
- 1 bay leaf
- 2 teaspoons Dijon or German-style mustard
- 1–2 tablespoons apple cider vinegar, to taste
- Salt and freshly ground black pepper
Instructions
- Render the bacon. Add the diced bacon to a cold, heavy-bottomed pot or Dutch oven. Cook over medium heat until the bacon is browned and crisp and the fat has rendered, about 6–8 minutes.
- Remove the bacon. Using a slotted spoon, transfer the bacon to a plate and set aside, leaving about 2 tablespoons of the rendered bacon fat in the pot.
- Sauté the vegetables. Add the onion and carrots to the bacon fat and cook over medium heat for 6–8 minutes, stirring occasionally, until softened and the onion is translucent.
- Add the tomato paste. Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly and begins to caramelize.
- Deglaze with the wine. Add the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes, until slightly reduced.
- Cook the lentils. Add the lentils, chicken stock, and bay leaf. Bring to a boil, then reduce the heat and gently simmer, partially covered, for about 25–35 minutes, or until the lentils are tender but still hold their shape. Add a little more stock as needed.
- Finish the lentils. Remove the bay leaf and stir most of the bacon back into the lentils. Stir in the mustard and 1 tablespoon of apple cider vinegar. Taste and add more vinegar, salt, and freshly ground black pepper as needed.
- Serve. Spoon into bowls and sprinkle the remaining crispy bacon over the top. You can serve the lentils on their own or, for a heartier meal, with Semmelknödel, Spätzle, or Wienerle on the side.