Warm lentil salad on smoked pork slices

Ingredients for 4 servings:

• 1 onion(s)
• 300 g carrot(s)
• 1 stalk(s) leek
• 1 tbsp rapeseed oil
• 800 g beef broth
• 1 bay leaf
• 300 g lentils
• 600 g smoked pork loin (Kasselersattel) in one piece
• 1 bunch parsley, flat
• some salt
• some black pepper, freshly ground
• some balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

The well-known lentil stew presented in a different way, tastes even in summer

Peel the onion. Peel and rinse the carrots. Trim the leek, cut it lengthwise, and rinse thoroughly. Dice everything finely. Heat the rapeseed oil in a large saucepan and sauté the onion, carrot, and leek cubes. Then deglaze with the beef broth and add the bay leaf and lentils. Rinse the pork loin, pat dry, add to the lentil and vegetable mixture, and simmer covered over low heat for about 40 minutes. Rinse the parsley, shake it dry, and pick off the leaves. When the cooking time is over, remove the pork loin and wrap it in aluminum foil to rest briefly. Season the lentils with a little salt (use it sparingly, as the smoked pork that was braised in the meat, as well as the beef broth, is also salty), a few grinds of freshly ground black pepper, and a dash of balsamic vinegar. Fold in the parsley. Remove the smoked pork from the aluminum foil, slice it, and arrange it on plates with the lentil salad. Serve with fresh farmhouse bread and a chilled glass of beer.