for 4 servings
- 3 ½ ounces
smoked Pork belly (diced)
- 2 tablespoons
- 1 ½ cups
- 3 ½ cups
carrots (halved lengthways and sliced)
- 9 ounces
Celeriac (peeled and diced)
fresh bay leaves
- 1 tablespoon
Soften the lentils in water overnight and drain before cooking,
Fry the pork in hot oil, then add the lentils and the stock.
Add the vegetables and the bay leaves and simmer for around 40 minutes, stirring occasionally. If necessary, add some more stock.
Season to taste with a dash of vinegar, salt and ground black pepper. Serve immediately.