Sour Lentil Stew with Bacon and Sausages

Cut the celery and carrot into 1 cm cubes. Cut the leek into rings. Cut the bacon into 2 cm wide slices. Steam everything briefly with the lentils in a large chrome steel pan until soft. Douse with water. Add spices and season with salt and freshly ground pepper. Cover and simmer on low heat for thirty minutes.

Melt the butter. Sauté flour in it until golden brown. Add tomato puree. Stir in a little cooking stock. Stir into the stew at the end of the cooking time. Add mustard, vinegar and if necessary salt and freshly ground pepper to taste.

Cook the frankfurters separately in barely boiling water for ten minutes. Arrange on top of the stew.

Our tip: Use bacon with a fine, smoky note!

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