Is there anything better in autumn than a hearty lentil stew? Although the summer here in Colorado still seems to last a little longer, it still gets a bit chilly at high altitudes. That made me dig up this old Swiss recipe and make some adjustments – the original recipe, a lentil and bacon stew, can be found in the 2018 edition of the Swiss Army Recipe Book. The version below is also structured in such a way that the lentil dish can also easily be served as a (very tasty!) vegetarian version.
Ingredients (ca. 4 people):
1 tbsp olive oil
100 g brown lentils, washed
100g yellow lentils, washed
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
1 leek stalk, finely chopped
1 dl white wine (if you opt for a Swiss I’d recommend a Valais)
5 dl water
1 bay leaf
pinch of nutmeg
salt and pepper to taste
80 g bacon, in cubes (optional)
4 Wiener sausages (optional)
Parsley for garnish (optional)
Heat the oil in a pot. Brown bacon cubes (optional), add onions and garlic and sauté for 3-4 minutes. Add the leek and steam. Deglaze with white wine, add the lentils and bay leaf, nutmeg and a little salt and pepper and fill the pot with water. Cover and let simmer at low heat for about 40 minutes. Add the Wiener sausages 30 minutes in and let simmer for 10 minutes. Season to taste and serve garnished with parsley – and enjoy!
PS: I usually serve it with toast or – if I have a little extra time and it’s a special occation – with Naan or garlic Naan.