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🍽️ Hearty Lentil Stew with Bacon and Maroni

525 kcal · 30 min · 4 servings

Ingredients

• 200 g celery (with greens)
• 2 carrots
• 1 onion
• 1 clove garlic
• 200 g chestnuts (from the jar)
• 250 g brown lentils
• 100 g diced bacon
• 1 l meat broth
• 1 bay leaf
• 0.5 tsp dried sage
• dark balsamic vinegar (to taste)
• salt
• pepper (from the mill)
• sugar
• fresh sage leaves

Instructions

1. 1. Thoroughly wash the celery root and the carrots. Peel both vegetables and cut them into small, even cubes.
2. 2. Wash the leafy green tops of the celery. Shake off excess water and set them aside.
3. 3. Peel the onion and the garlic clove. Cut both into very small, fine dice.
4. 4. Take the maroni (sweet chestnuts) from the can or jar and drain them. Cut the maroni into small pieces.
5. 5. Place the lentils in a sieve and rinse them under cold running water. Let them drain well.
6. 6. Place the bacon in a large pot. Let the fat slowly melt from the bacon until it is fried crispy.
7. 7. Add the diced onion, garlic, carrots, and celery to the pot with the bacon.
8. 8. Sauté the vegetables together with the pieces of maroni for a short time.
9. 9. Stir the drained lentils into the vegetable mixture.
10. 10. Pour the vegetable broth over the mixture in the pot.
11. 11. Add the bay leaf and the sage leaves to the soup.
12. 12. Let the stew simmer on low heat for about 40 minutes.
13. 13. Season the soup to taste with balsamic vinegar, salt, pepper, and a pinch of sugar.
14. 14. Fill the hot soup into pre-warmed plates.
15. 15. Garnish the plates with the fresh sage leaves and the prepared celery greens.

Nutrition per serving

• kcal: 525
• Protein: 19 g · Fett/Fat: 25 g · Carbs: 56 g