Soak the lentils in tap water for three hours. Chop the shallots, dice the bacon and steam in butter. Add the lentils and pour in the fish stock. Let the lentils cook on the stove until they are soft.
Stir lentils occasionally during cooking. Finally, remove the peel from tomatoes, cut into cubes and add. The lentils should be slightly liquid.
Before serving, add a little butter, season with salt, pepper and herb vinegar. Cut the Schillerlocken into diagonal slices and place them on top of the lentils. Finely chop the chives and sprinkle on top.
Our tip: Use bacon with a fine, smoky note!
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