Ingredients
250 g waxy lentils
1 onion
100 g streaky bacon
50 g margarine
50 g plain wheat flour
Salt, pepper
Chopped parsley

Preparation
Pour cold water over the lentils in a pan, cover and leave to soak overnight in the fridge. The next day, strain the lentils and cook in fresh salted water for approx. 15-20 minutes.

Peel and finely dice the onion and dice the bacon. Melt the margarine in a pan and fry the onion and bacon. Stir in the wheat flour and fry briefly. Stir the preserves into the lentils and bring to the boil. Season to taste with salt, pepper and parsley.

Tip
Serve bacon lentils with bread dumplings.

Recipe from HBLA Sitzenberg