Ingredients: serves 4
7 oz/20 dkg lentils, salt, 3 1/2 oz/10 dkg thinly sliced bacon, 1 onion (1 tablespon onion cream), 1-2 cloves garlic (1/2 teaspoon garlic cream), 2 tablespon cooking oil, 1/2 cup parsley, 3 1/2 oz/10 dkg farina, 2 eggs, ground black pepper, thyme, few drops vinegar, 1/2 teaspoon hot Red Gold, cooking oil for frying

Pick through the lentils, rinse, and soak them at least 2 hours in cold water. Next, cook them in fresh lightly salted water until soft, let cool, and strain. Slice the bacon into small pieces, mince the onions fine. Fry both in the oil in a skillet. Remove from
heat and stir in the finely chopped parsley. Place 3/4 of the lentils in a blender, add the farina. Let it rest for 10 minutes so the farina can swell. Next, mix in the reserved lentils, eggs, bacon and onions, a little salt, pepper, crumble in the thyme, add a few drops vinegar, and the Red Gold. Allow to rest an additional 20 minutes. Fry in a skillet filled with about a finger’s width hot oil. Scoop in the lentil mixture with a tablespoon, flatten them a bit into disks about the size of half your palm. Fry 3-4 minutes on each side. Can serve with fried potatoes and fried eggs, but it can also be served accompanied by vegetables (except lentils).

Preparation time: 1 hour + soaking
Calories per serving: 544
Skill: Easy to prepare