Lentil stew with seared bacon
A Shishkov recipe. This recipe includes part of the basic techniques of the old Bulgarian cuisine: boiling as the main cooking method, salting the meat, preserved for winter, and searing it over embers immediately before eating.
🍳 Cook: 50 min
Ingredients
| 400 g | lentils |
| 2 | onions |
| 5 – 6 | garlic cloves |
| 4 | roasted red peppers |
| 2 с.л. | red pepper (paprika) |
| 1 с.л. | spearmint |
| 3 с.л. | flour |
| 30 g | butter |
| 400 g | bacon (slab) |
| 30 ml | oil |
| — | salt and black pepper |
| — | fresh parsley, optional |
Instructions
Serves 4. Cook time: 50 min. Difficulty 2/5.
- Boil the lentils in a ratio of 1:2 with water. Add more water if needed.
- Chop the onion finely, cut the garlic into slices and fry in the oil, then add the chopped peppers. Pour the vegetables into the already boiled lentils and continue cooking.
- In the same pan put the butter and flour and fry them. Add some of the lentil stock and stir into a paste, transfer to the pot. Salt, season with the spices and stir well.
- Cut the bacon into strips and sear it on a grill or grill pan. Once it forms an appetising crust, serve it with the stew. If desired, sprinkle with fresh parsley.