- Smoked pork brisket (or bacon) - 200 Grams
- bulb - 1 piece
- green lentils - 250 Grams
- olive oil - 1 st. a spoon
- vinegar - 2 st. spoons
- Green onion - - To taste
- French sauce (vinaigrette) - 4 Art. spoons
- salt, pepper - - To taste
Cut the smoked pork into small pieces, not too thick. Cut the onion as finely as possible. In a large saucepan pour the water, add salt and bring to a boil, then add the green lentils. Brew to lentils only tender, but no more, otherwise you will end up with a lentil stew. Meanwhile fry the smoked pork belly. Once it turns into a beautiful brown color, add 2 tablespoons of vinegar and stir with a wooden spatula, remove from heat and set aside. When lentils are ready, merge it into a sieve and run under cold water for a short time. This is done to stop the conversion of lentils into mashed potatoes. After the lentils are thoroughly dried, put it in a pan with bacon and mix well. Chop the green onions finely. Add the onions and spring onions to lentils, pour the French sauce (vinaigrette) and mix well. Serve warm, if possible.
Servings: 4