The subtle aroma of smoked meat (such as pancetta, bacon, or any dry-cured fatty meat) pairs wonderfully with caramelized onions and carrots, which add sweetness. Lentils provide light, plant-based protein that’s easily digested. Enhancing this are cinnamon (for a delicate spice), paprika (for color), and freshly grated nutmeg (a classic in English stews). The recipe is simple, quick, and absolutely worth the effort. It’s a confidently delicious homemade dish, and like most stews, it tastes even better the next day.
Vegetarian friends can replace the meat with sesame oil and add tomato passata for richness.
- 300 g lentils
- 250 g pancetta, bacon, or smoked brisket
- 2 onions
- 3 small carrots
- 500 ml meat stock (use natural stock if possible, even frozen; if considering bouillon cubes, plain water is better)
- paprika
- cinnamon
- nutmeg
- fresh parsley
Cut the meat into 1.5 x 1.5 cm cubes, the carrots into thick 1 cm rings, and the onions into six parts. In a heavy-bottomed pan, fry the meat over low heat for about 10 minutes to render the fat. Increase the heat and add the onions, cooking while stirring for about 3 minutes. Add a pinch of paprika, a pinch of cinnamon, and freshly grated nutmeg. Stir in the lentils. Pour in the stock or hot water until it just covers the ingredients. Cover the pan and cook over low heat for 30–40 minutes. Turn off the heat, add chopped parsley, and mix well. Serve hot.
If you feel inspired, garnish with caramelized onions. Fry an onion cut into eight parts in butter over medium heat for about 10 minutes until deeply golden. Alternatively, prepare onion marmalade for an elevated touch.
Cut the meat into 1.5 x 1.5 cm cubes, the carrots into thick 1 cm rings, and the onions into six parts. In a heavy-bottomed pan, fry the meat over low heat for about 10 minutes to render the fat. Increase the heat and add the onions, cooking while stirring for about 3 minutes. Add a pinch of paprika, a pinch of cinnamon, and freshly grated nutmeg. Stir in the lentils. Pour in the stock or hot water until it just covers the ingredients. Cover the pan and cook over low heat for 30–40 minutes. Turn off the heat, add chopped parsley, and mix well. Serve hot.
If you feel inspired, garnish with caramelized onions. Fry an onion cut into eight parts in butter over medium heat for about 10 minutes until deeply golden. Alternatively, prepare onion marmalade for an elevated touch.
