Green lentils with smoked meats
- Carrot
- Onions
- vegetable oil – 4 tbsp.
- green lentils – 250 g
- smoked sausage – 100 g
- Pitted olives
- leek stalks (white part) – 2 pcs.
- bay leaf – 1 pc.
- garlic – 1 clove
- salt – to taste
- Peel the carrots, onions, and garlic. Chop the onions and garlic, and slice the carrots into 0.5 cm thick slices. Wash the leeks thoroughly and cut into 1 cm thick rings. Slice the sausage into thin slices. Halve the olives.
- Heat 2 tablespoons of oil in a saucepan and fry the garlic for 1 minute. Add the carrots and cook, stirring occasionally, for 4 minutes. Rinse the lentils and add them to the pan.
- Pour in water to cover the vegetables by 2 cm. Bring to a boil, reduce heat to medium, and simmer for 20 minutes. Add salt and bay leaf 5 minutes before the end of cooking. Drain.
- Heat the remaining oil in a frying pan and fry the sausage for 4 minutes. Add the onion and leek and cook, stirring, for 7 minutes.
- Add lentils and carrots, stir and cook over low heat for 5 minutes.
- Add the olives and stir. Season with salt if needed. Remove from heat immediately, season with freshly ground black pepper, and serve.
Green lentils with smoked meats is a dish that breaks the stereotype of "boring" bean cuisine. Here, every ingredient, like a musician in a jazz band, contributes its own unique touch: the smoked meats (a good idea is to include bacon as well as sausage) create a memorable rhythm, the carrots add sweet notes, the leeks bring freshness, and the olives add a piquant flavor. This isn't just a filling lunch, but a truly culinary composition, vibrant and harmonious. It's quick to prepare: green lentils don't require soaking, and the overall process doesn't take much time or effort.
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