Stewed lentils with smoked veal

2 servings

450 minutes

Braised lentils with smoked veal is a cozy, rich dish of Greek cuisine that combines ancient traditions and deep flavor. Lentils, known for their nutritional properties, have been a staple of the Mediterranean diet for centuries. In this recipe, they absorb the aroma of smoked brisket, creating a rich and layered taste. Sage leaves and garlic add subtle spicy notes that make the dish particularly fragrant. Slow simmering on low heat allows the ingredients to unfold, forming a tender, velvety texture. This dish is perfect as a hearty standalone treat or as a side to meat, harmonizing beautifully with a glass of red wine and fresh bread.

Energy value per serving

• Calories: 553.8
• Proteins: 17.1g
• Fats: 37.6g
• Carbohydrates: 41.8g

Ingredients

• Lentils: 300 g
• Olive oil: 2 tbsp
• Onion: 1 head
• Smoked brisket: 50 g
• Sage leaves: 6 pc
• Garlic: 1 clove
• Salt: to taste

Cooking steps

1. Soak the lentils in a large amount of warm water for 5-6 hours, then drain the water and rinse the grains well.

   Required ingredients:

   • Lentils: 300 g

2. Mix olive oil, finely chopped onion, smoked bacon, sage leaves, garlic separately and sauté for 2-3 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 1 head
   • Smoked brisket: 50 g
   • Sage leaves: 6 pieces
   • Garlic: 1 clove

3. Add to the lentils, pour in a small amount of water, salt to taste, cover with a lid and simmer on low heat for an hour.

   Required ingredients:

   • Lentils: 300 g
   • Salt:  to taste