Servings: 4 people
Ingredients
- 2 large Onions diced
- 2 stalks Celery chopped
- 1 Leek sliced
- 1 large Potato peeled and diced
- 1 large Carrot diced
- 5 slices Smoked Bacon (or Ham Hock) diced
- 4 Frankfurters (or polish sausage) cut into chunks
- 1 1/2 cups Puy Lentils washed and drained
- 1 tbsp Butter
- 1 tbsp Tomato Ketchup
- 2-3 tsp Salt to taste
- 1.5 ltrs Chicken Stock
- White Vinegar for serving
Instructions
- Melt the butter in a heavy cast iron pot over a med-low heat
- Add the onions, leek, bacon, and a pinch of salt to the pot and cook until soft but do not brown, 5 mins
- Add the potatoes and carrots then continue to cook slowly for a further 5 mins
- Wash the lentils, rinse, and drain then add to the pot (pre-soaking is not required)
- Add the sliced frankfurters, salt, ketchup, and 1.2 ltrs of the chicken stock
- Turn up the heat and bring to the boil, then lower the heat and simmer covered for 3 hours or until the lentils are soft.
- Add more stock/water as needed.
- Serve with the white vinegar, adding a few dashes to each serving will lift the flavour.
- Enjoy.
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