Hearty lentil stew with bacon
200 g carrots
200 g celeriac
Half the white section of a leek
100 g well-marbled bacon
2 small onions
1 bunch of parsley
2 dried bay leaves
2 tbsp. oil
50 ml white wine
200 g green lentils
800 ml vegetable broth
4 wieners (Vienna sausages)
Dark balsamic vinegar
Peel the carrots; cut half of them into large pieces, half into a small dice. Cut the celeriac like the carrots; place the carrot and celeriac dice aside. Cut the leek into thin rings. Peel the potatoes, cut them into a small dice and set them aside.
Cut the bacon horizontally into thin strips and remove the rind, if applicable.
Peel and halve the onions. Then tear the parsley from the stem.
Crush the bay leaves and remove the central rib.
Put the parsley into the mixing container and chop: pulse 5x at the turbo level.
Put the chopped parsley into a bowl.
Rinse the mixing container and add the onion and 1 tbsp. oil; pulse 3x at the turbo level. Add the strips of bacon.
Use a spatula to distribute the ingredients across the bottom of the mixing container.
Set the timer to 2 min. and sweat at cooking level 120° C.
Put the carrot, celeriac and leek pieces and 1 tbsp. oil into the mixing container.
Set the timer to 3 min., cooking level 100° C. After 2 min., deglaze with the white wine.
Open the mixing container and add the lentils, vegetable broth, half of the parsley and the crushed bay leaves.
Close the mixing container; place the adapter and the steaming bowl into position.
Mix and salt the diced carrots, celery and potatoes and put them into the steaming bowl.
Place the lid in position. Set the timer to 40 min., cooking level 100° C.
Meanwhile, cook the wiener sausages in water.
Season the finished lentil soup with salt, pepper and vinegar to taste.
Place the steamed vegetable dice and the small pieces of sausage at the centre of a soup plate. Pour the lentil soup over them and garnish with the rest of the chopped parsley.
15 min 50 min