Soak lentils, wheat and rye grains separately in water for one night under refrigeration and cook the following day: Allow about half an hour for the lentils and 45-60 minutes for the grains. Rinse and clean vegetables, cut into fine slices. Lightly fry bacon cubes, add sunflower oil or other vegetable oil. Sauté vegetable bites and onion cubes until soft, add clear soup or water and cook for 10 minutes until crispy. Add lentils, wheat and rye grains, red wine and spices. Season to taste and bring to the boil again. Serve sprinkled with fresh thyme and marjoram.
Offer rye rolls as a side dish.
Our tip: Use bacon with a fine, smoky note!