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.
1
Soak the lentils in a large amount of warm water for 5-6 hours, then drain the water and rinse the grains well.
- Lentils: 300 g
2
Mix olive oil, finely chopped onion, smoked bacon, sage leaves, garlic separately and sauté for 2-3 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Smoked pork belly: 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.
- Lentils: 300 g
- Salt: to taste
