German Lentil Stew (LinsenEintopf)

Instructions

1. 1Rinse the 1 cup of Brown or Green Lentils thoroughly under cold running water until the water runs clear. Drain them well.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the about 113 g of diced Bacon and cook, stirring occasionally, for 5-8 minutes, or until it is crispy. Use a slotted spoon to remove the bacon to a small bowl, leaving the rendered bacon fat in the pot.
3. 3Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery, all diced, to the pot with the bacon fat. Cook over medium heat (148.9°C / 150°C), stirring often, for 8-10 minutes, or until the vegetables are softened and the onion is translucent. Do not let them brown.
4. 4Add the drained 1 cup of Brown or Green Lentils, 6 cups of Water, 1 large Potato (diced), 1 Bay Leaf, and 1 tsp Dried Marjoram to the pot. Increase the heat to high and bring the mixture to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 40-45 minutes, or until the lentils are tender and easily mashed against the side of the pot.
5. 5Stir in the 2 tbsp of Apple Cider Vinegar and 1 tbsp of Dijon Mustard. Add the 1 tsp of Salt and 0.5 tsp of Black Pepper. Stir everything together until well combined.
6. 6Return the reserved crispy about 113 g of Bacon to the pot. Stir and let the stew simmer uncovered over low heat (93.33°C / 95°C) for another 5 minutes to allow the flavors to meld.
7. 7Remove and discard the 1 Bay Leaf. Serve the LinsenEintopf hot.

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