Cream Lentils

Finely dice the onions and bacon and sauté in the butter. Extinguish with white wine and brew around it. Add stock and whipping cream, boil once, stew with lentils at moderate temperature with lid closed for 1/2 hour.

Clean the carrots and leek and cut them into strips about 4 cm long. Remove the horseradish peel and grate finely. Add the carrots, horseradish and leek to the lentils and sauté quietly for another 15 minutes with the lid on. Season everything with salt and pepper.

Serve with chicken wings coated with a balsamic vinegar-soy sauce syrup.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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