Autumn Lentil Stew

Finely dice the bacon, separate the peel from the potatoes and finely dice the same.

Cook the bacon in a large saucepan, add the potatoes and the lentils, then douse with the meat stock and cook the potatoes and lentils for ten to twelve minutes. In the meantime, rinse and clean the spring onions and chop them into rings about half a centimeter wide. Cut the bell pepper into quarters, remove the seeds and the separating membrane and cut into small strips. Rinse the apple, separate from the skin, cut into quarters, remove the core and chop into sticks. Add the spring onion, apple and bell pepper to the stock, bring to the boil and allow the greens to infuse for a minute or two. Melt the cream cheese in the broth, season with paprika powder and salt to taste. Sprinkle with chives and serve with white bread.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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