Red wine lentil ragout with prunes and Kolozsvári bacon

Rinse the lentils thoroughly, then drain them. Cut the Kolozsvári bacon into half-centimetre cubes, finely chop the onion, and slice the carrots into rounds. Crush the garlic, and halve the prunes.

In a heavy-bottomed pot, melt the lard and fry the diced Kolozsvári bacon over medium heat until golden brown and crispy. Set aside one-third of the bacon bits for garnishing when serving.

Add the finely chopped onion and sliced carrots to the rendered fat, then sauté for 5-6 minutes until translucent. Add the crushed garlic and sauté for another minute until fragrant.