Lentil and Pork Winter Warmer
Over a year ago
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Ingredients
- 1kg belly pork in chunks
- 1 k or sausages your favourite!
- 500ml puy lentils green ones not split
- 1 big onion
- tablespoon or two herbes de provence oregano thyme basil etc
- pinch to taste salt
- 1 tsp pepper black
- olive oil
- 1 litre veg water chicken or pork stock cube or real
- 5 or adjust to your taste peeled and crushed garlic cloves
- a nice crusty loaf or french stick or garlic bread
- 250ml or more White wine
- only if you want to!n chilli powder (not essential)
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Easy peasy blokes one pot cooking!
Use Sausages or belly pork in chunks with Puy /green lentils and bake in the oven. Gerat for guests who dont know when they will arrive!
Method
-
1
Get a nice big oven dish with a lid [or you can cover with foil]
Just cover the base of the dish with olive oil.
Set you oven on to 180 degrees C put the dish in
chop the oinions finely and drop them in to the now hot oil with the herbs and garlic
Put in your sausages or pork and at the same time
Two alternatives here:
1.If your guests are already on their way; meanwhile put the lentils in a dish and add the stock microvave or boil up until they are simmering and absorbing the water
2. If your guests are always late!
Put the lentils and stock in to the dish in the oven IMPORTANT make sure the stock is hot as adding cold stock to the dish in the oven may make it crack!
Leave it alone to do its thing! pop a lid on for the first 20 mins or so and then leave it off for the last add more stock or hot water if necessary and it will keep on cooking until your guests arrive!
.....have a drink! or put your feet up.
Put the bread in the oven 3 minutes before serving to crisp it up and chunk it in to a bowl or let your gusets tear it apart and dunk it the lentily goodness!
Chef's Tips
The end product should be a sort of thickish stew rather than a runny soup but each taste as good!
You can put the rind of the pork upwards so that it pokes above the lentils when you ad them so you get some crackling if you like it or if not then submerge the lot for soft rind.
Sometimes the top lentils get a bit crispy (especially if you hae gone for the crackling option) they still taste great from the mixture of stock and meat.
mix and match ingredients and have some fun.
I sometimes put some chilli in to make it extra warm!
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