Soak the lentils in enough water for one night and drain. Remove the skin from the shallots and dice them. Melt 2 tbsp. butter in a saucepan, sauté the shallots, add the lentils and pour in more than half of the chicken stock. Add bay spice, garlic and the bacon to the lentils form. Season with salt and pepper and soften for about 1 hour, repeatedly adding a little chicken stock in between. Then remove 3 ladles of lentils and whisk with the remaining stock to a puree. Clean or peel and finely dice the leek, celery and carrot, sauté them in a saucepan with 1 tbsp of butter with a little bit of thyme, salt and pepper and extinguish with a little bit of chicken stock. Next, add this vegetable along with the pureed lentils to the rest of the lentils form and mix and bring to the right consistency with poultry stock or jus. Season vigorously with salt and freshly ground pepper. Finally, add balsamic vinegar as needed for acidity and taste. Melt the butter for the nut butter in a saucepan until brown. Chop the leaf parsley. Season stew with nut butter, sprinkle parsley over stew. Warm the frankfurters, put them in the plate and pour in the lentil stew and bring to the table.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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