I have a love hate relationship with lentils. I love the earthy and subtle flavours that lentils have. There is something very satisfying about a bowlful of steaming lentils with a little olive oil and slab of feta cheese. The only disadvantage of eating lentils is that of the after affects. Or put another way I dislike the gastrointestinal issues that follow eating this legume. Greeks love lentils (fakes) and they usually served them on a cold winter day as a soup with feta and a hunk of crusty bread. With the onset of spring I thought I would mix it up a bit and create a springtime version that would stand up to, and dare I say surpass the wintertime classic.
What you need:
- 1/2 kilo lentils (green is preferred but you can use brown)
- 1/4 kilo pork belly in one piece without the skin. (You can substitute cured bacon)
- 1/4 kilo pork sausages cut into slices.
- 1/4 kilo fresh green beans cut into 1 cm pieces.
- 5 fresh artichokes. Prepared and ready to fry. For instructions click here. This is optional.
- Olive oil as needed
- 2-3 fresh green onions rough chopped.
- Water as needed.
- Salt and pepper to taste.
How its done:
- Prep and cook artichokes (if using)
- In a little olive oil brown the pork with the chopped onion.
- Add the lentils and add enough water to cover.
- bring to a boil, reduce heat and let simmer for 40-45 min. (They are done when all the water is absorbed and they are firm but not crunchy. You can add more water if needed)
- Fry the sausages and set aside.
- When the lentils are almost done pull out the pork (or bacon) and add the green beans.
- Let the pork cool enough to handle it, then cut it into a medium dice.
- Add the copped pork back into the lentils with the reserved sausage and bring it up to temperature.
- Fry the artichokes in a little oil until golden and brown.
- To serve, spoon the lentils into a deep plate, top with the artichokes and season with a little salt and pepper. This can be accompanied with a nice loaf of bread or over a bowlful of rice. Enjoy!