Lentil Stew

For the lentil stew, heat half of the oil in a saucepan and sauté the onion at a moderate temperature. Add the lentils, mix in the paradeis pulp and pour in the chicken soup. Cook the lentils for 35-40 minutes.

Peel the celery and carrot, clean the leek. Dice the vegetables and add to the lentils with marjoram. Finish cooking the stew for another 5 minutes.

Lightly caramelize the sugar, deglaze with vinegar and simmer until syrupy.

Cut the bacon into small cubes. Heat the remaining oil in a pan and fry the bacon until crispy. Remove and drain on kitchen paper.

Put the ginger, garlic, cinnamon and orange zest in a spice bag and add to the lentils with the bacon. Season with the reduced vinegar, salt and cayenne pepper. Remove the spice bag after a few minutes.

Finish the stew with a little brown butter, if desired. Arrange the lentil stew and serve.

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