German Lentil Stew with Bacon

Method

1. 1

   Prep the ingredients

   Rinse and pick over the green lentil; cut the bacon into small pieces, dice the potato, carrot, celery, and onion, and chop the parsley.
2. 2

   Brown the bacon

   Cook the bacon in a large Dutch oven over medium heat, stirring occasionally, and season with a few grinds of black pepper.

   9 min
3. 3

   Soften the vegetables

   Stir the onion, carrot, and celery into the Dutch oven over medium heat; scrape the bottom as they soften, then stir in the potato and green lentil.

   9 min
4. 4

   Simmer the lentils

   Pour 1,050 ml vegetable broth into the Dutch oven, add the bay leaf and 1/2 tsp salt, bring to a boil over high heat, then cover and simmer over low heat.

   42 min

   Tip: Older lentils may need a few extra minutes and a little more broth to become tender.

5. 5

   Taste and serve

   Stir in the apple cider vinegar and parsley, taste, then add up to 1/4 tsp salt and a few grinds of black pepper if needed; remove the bay leaf before serving.