Lentil Strudel with Bacon

For the lentil strudel with bacon prepare the puff pastry or strudel dough (according to taste). Press cooked potatoes through the potato press or potato cradle. Press half of the lentils with a fork.

Sauté onions and garlic in butter or oil until light and remove from heat. Mix with mashed and whole lentils, egg and potato mixture and season with parsley, salt, pepper and thyme.

Preheat oven to 165-185°C hot air, butter a baking dish or line with baking paper.

Variation 1 with puff pastry: roll out the puff pastry, place the bacon slices in the center and spread the lentil filling. Fold the dough, brush with beaten egg and bake the lentil strudel in the hot oven for about 20-30 minutes.

Variation 2 with strudel dough: stretch out strudel dough as described, apply filling on one part of it, fold in sideways and roll into a strudel, bake brushed with butter.

This lentil strudel recipe is ideal with game dishes as a side dish, but also as a stand-alone dish.

Depending on your taste, you can season the lentils even spicier with marjoram, savory, chili, curry, tomato paste or cumin. Add small diced peppers to the lentils as a colorful ingredient. Sprinkle the lentil filling with chopped cheese, tofu or mozzarella or drizzle with sour cream. Vegetarians can fill the dough with cheese slices instead of bacon.

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