👨‍🍳 Instrucciones

1. 1

   For the lentil stew: If using dried lentils, soak them overnight or cook until tender. If using canned, drain and rinse. In a large pot, sauté the chopped onions in a little oil until softened. Add the diced bacon and cook until crispy. Stir in the flour and cook for 1 minute, then deglaze with red wine vinegar.

   💡 Consejos de Profesional: Ensure bacon is rendered well for maximum flavor.
2. 2

   Add the cooked or canned lentils to the pot along with the broth and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for at least 45-60 minutes, or until lentils are very tender and the stew has thickened. Add more broth or water if it becomes too thick. Season with salt and pepper to taste.

   💡 Consejos de Profesional: Stir occasionally to prevent sticking.
3. 3

   For the semolina dumplings: While the stew simmers, prepare the dumplings. Finely chop one of the sautéed onions (or a separate small onion) and sauté in butter until soft. In a bowl, combine the semolina, melted butter, milk, eggs, sautéed onion, chopped parsley, salt, pepper, and nutmeg. Mix well until a smooth dough forms. Let the dough rest for 30 minutes.

4. 4

   With wet hands, form small dumplings from the semolina dough. Roll them in a little flour. Bring a separate pot of salted water to a rolling boil, then reduce to a gentle simmer. Carefully add the dumplings and cook for 15-20 minutes, or until they float to the surface and are cooked through.

   💡 Consejos de Profesional: Do not overcrowd the pot when boiling dumplings.
5. 5

   Serve the hot lentil stew in bowls, topped with the cooked semolina dumplings. Garnish with extra fresh parsley if desired.