Lentil Stew From Grandmother’s Cookbook

Soak the lentils for at least 1 hour. Finely dice the carrot, celery and shallot and sauté in oil. Add the lentils and sweat briefly, then extinguish with soup. Cover and simmer gently for about half an hour, adding more liquid if necessary and stirring occasionally. Cut the Black Forest Ham into thin strips and pluck the thyme leaves. Add both to the soup and simmer for another 5 minutes. Season with pepper, salt, cayenne and balsamic vinegar. Serve in deep plates and place 1 tbsp. whipped cream in the center.

Tip: Use your favorite ham – then your dish tastes twice as good!

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