Lentil Stew with Horseradish

For the lentil stew, cut the bacon without rind into slices, then into strips. Peel the onion and cut it lengthwise into thin slices.

Fry the bacon in a casserole at a moderate temperature, add the butter and sauté the onions until translucent. Wash the potatoes, remove the peel and cut into cubes. Add and cook. Season with salt and pepper. Add the meat.

Put the lentils in a sieve and rinse. Pour over the meat. Peel and quarter the apples and cut out the core.

Cut the apple quarters into cubes and add to the lentils. Season with salt, sugar and marjoram. Add about 250 ml of water. Let the stew simmer for half an hour at moderate temperature with the lid closed.

Later take out the meat. Mix the stew and season it. Keep warm with the meat.

Whip the cream until stiff. Season with a pinch of sugar and salt. Peel and grate the horseradish and fold into the whipped cream.

Serve stew and meat in a bowl. Pour some horseradish on top, put the rest separately. Cut the meat into slices at the table.

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