Thuringian Blunzen with Sour Lentils

Soak the lentils in water the day before. Clean the leek, parsley root, celery and carrots, rinse, drain and cut into small pieces and cook with the lentils in the soaking water at low temperature for 1 to 1 and a quarter hours. Then season with salt and vinegar.

Dice the bacon and fry it in a frying pan. Fry the finely diced onions until crispy. Bacon and onion cubes over the lentils form. Fry the blunzen in the bacon fat, then bring to the table with the lentils and boiled potatoes.

Have beer and grain ready.

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

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