Recipes
Europe

Pork and Lentils>

A great main course with a lot of variety. This one will satisfy the meat lover at your table, while striking a balance with vegetables and legumes.

6 People
120 min

Ingredients

2.5 lb of pork halves: chest, cross, pallet
1 smoked sausage
14 oz of green lentils
6 cups of chicken stock
3 carrots
1 clove of garlic
1 bay leaf
salt and pepper

Preparation

Cut the meat into pieces. Soak the meat in cold water, then drain the meat and put into a saucepan. Cover the meat with cold water and bring to a boil. Let it simmer for 1 hour. Cut the sausage into pieces, then add, and let cook another 20 minutes. Wash and cut the garlic and carrots. Place the lentils into another saucepan. Add the garlic, carrots, a bay leaf, some salt and pepper to the lentils. Pour in the chicken stock with the lentils and bring to a boil over low heat. Let simmer for 10 minutes. Drain the meat and sausage and add to lentils. Let simmer 10 to 15 minutes, until the lentils are tender. Serve meat and hot lentils as they are.

Cooking Tip

Ingredients such as garlic, bay leaves, salt, and pepper can be increased according to your taste. Add a red merlot wine to your table for everyone to enjoy.