Spicy Lentil Stew

Wash the lentils and soak them in 250 ml of water overnight.

The next day, bring to a boil in the soaking water with the bay leaf spice, the peeled, diced onion and salt and cook for about 60 minutes.

In the meantime, peel the shallots, cut into quarters if necessary. Clean the carrots and leek. Cut the carrot in half if necessary, the leek into rings.

Heat oil, sauté onions and carrots for about 5 minutes, sprinkle with sugar and caramelize for about 3 minutes.

Pour in soup, season with salt and thyme and cook for 20 minutes. Add the lentils.

Knead the garlic butter with the flour, add to the lentils and stir through. Season the stew strongly with salt and freshly ground pepper and continue to cook, stirring, over low heat for about 5 minutes.

Finally, add the red wine.

Cut the ham into strips and spread over the stew before serving.

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