Lentils for the Boss

Put the cut bacon in a cast iron frying pan and fry. Later add the olive oil and sauté the garlic, onion, carrot. Sauté the leek and the defrosted spinach. Season sparingly with salt and season with pepper. Add the lentils and the pelati, stir and extinguish with the red wine. Cook a little and extinguish with the red wine. Cook a little and add the hot beef broth. Add the herbs and simmer on low heat for about twenty minutes (the lentils should still be crunchy). Finally, add the vinegar, season to taste and pour into a large bowl. Sprinkle with red pepper.

Serve with farmhouse bread and red wine.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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