Ingredients:
300g of lentils
100g of smoked bacon
150g of bell pepper
100ml of dry white/red wine
2 onions
3-4 cloves of garlic
sunflower oil
salt, pepper, fresh parsley
fresh oregano
white bread (for croutons)
Parmesan cheese
Rinse the brown lentils and soak them in cold water for 20 minutes.
Peel and finely chop the onions and garlic.
Turn on the multicooker to the “Sauté” mode, heat the bowl, add a little vegetable oil, and then add the diced bacon.
Sauté the onions and garlic until soft and translucent, about 7–8 minutes.
Remove the seeds from the red bell pepper and cut it into cubes. If fresh peppers aren’t available, canned peppers in honey work even better—they’re more aromatic.
Add the bell pepper and lentils to the onions.
Pour in 100ml of dry white or red wine (optional) and switch the multicooker to the “Stew” mode for 1 hour.
Add 200ml of boiling water to the lentils, season with salt and pepper, and cook until the program ends.
Once the lentils are ready, stir in chopped parsley (optional) and half the grated Parmesan.
Make croutons from the white bread in the oven and sprinkle them with fresh oregano.
Divide the hot lentils into bowls, grate the remaining Parmesan over them, add the croutons, and serve immediately.
