Colorful Lentil Vegetables with Pancetta

Rinse the lenses. If you do not get mini lentils, take normal plate lentils. However, these must be soaked in water for at least 120 minutes before cooking. Mini lentils can be made on the spot.

Sauté small diced onion, diced carrot and diced potato in a saucepan, add lentils with the ginger and cover with water or better with clear soup, gently simmer. Depending on the cooking point of the lentils, add water (clear soup) from time to time.

In a frying pan fry the pancetta in small cubes, then add to the lentils form. Season with a tiny bit of salt (be careful, the bacon is salted), lime juice, turmeric, pepper and maple syrup and add seasoning. Finally, fold in finely chopped parsley and tarragon.

Tip: Season with a dash of balsamic vinegar. The lentils also taste very good reheated the following day. Serve with potato or bread dumplings, boiled potatoes or Schupfnudeln.

Beverage tip:

Pinot blanc, beer, Chardonnay or Pinot noir.

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

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