Linseneintopf (German Lentil Stew)

• 200 g Smoked pork belly, thick-cut
• 1 medium Leek
• 2 medium Carrot
• 1 small Celeriac
• 250 g Dried green lentils
• 2 Bay leaves
• 1.5 liters Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Smoked pork sausage, fully cooked
• 2 tbsp Apple cider vinegar

1. Cut the smoked pork belly into bite-size pieces. Trim and rinse the leek well, then slice it. Peel the carrots and celeriac, then cut them into small, even dice.
2. Put the pork belly in a large pot over medium heat and cook for 6 to 8 minutes, stirring, until it renders some fat and starts to colour. Add the leek, carrots and celeriac and cook for 5 minutes until the leek softens slightly. Stir in the lentils and bay leaves.
3. Pour in the water and bring to the boil, skimming any foam from the surface. Reduce to a gentle simmer, partially cover, and cook for 45 to 55 minutes, stirring occasionally, until the lentils are tender and the stew is thick. If it gets too thick before the lentils are tender, add a splash more water.
4. Slice the smoked pork sausage into thick rounds and stir it into the stew. Simmer for 8 to 10 minutes until the sausage is piping hot and the flavours have melded. Season with the salt and pepper.
5. Take the pot off the heat and stir in the apple cider vinegar. Taste and adjust with a little more salt, pepper, or vinegar if you like it brighter. Serve hot with the meat stirred through.

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