Lentil Court

Soak the lentils for one night. Remove those that float on the surface, pour off the water. (Attention: today there are also lentils that do not need soaking). Heat the butter and the oil, add the bacon and the shallots, steam them, add the pork rind, the vegetables and the rosemary, then the lentils. Mix everything, sprinkle with flour and extinguish with wine. Boil it a little bit, then add the beef broth. Simmer gently for 1 1/2 hours with the lid on, (although the lentil package may indicate a shorter cooking time). Stir occasionally, perhaps adding a tiny bit more water. Do not season until the lentils are tender. Remove pork rind and rosemary sprig before serving.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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