1/2 cup Umbrian lentils (any lentils work)
1/2 cup wheat berry (this can be swapped with farro or more lentils)
1/2 sweet onion - small dice
1 large carrot- peeled and diced
1 celery stalk- diced
Salted pork - 1 medium slice, make sure to leave it whole
1/4 cup red wine (always cook with a wine that you would drink, don't use cooking wine)
3 stalks of thyme - leaves removed
1/2 russet potato - peeled and small dice
1 1/4 cup stock (vegetable or chicken)
Salt and Pepper
2 tablespoons Olive oil
Fresh flat leaf parsley - minced for garnish
Place olive oil in a medium sauce pan or a saute pan with a lid.
Over medium heat, add the onions once the oil is warm/hot. Season with 2 pinches of salt to let the onions sweat.
Once the onions have cooked for 1 minute, add the carrots and celery. Let this cook for another 1-2 minutes.
Season with salt and pepper.
Add the salted pork and let this cook for 1 minute.
Pour the red wine and stir, let this cook off the alcohol for 1-2 minutes.
Add the potato, lentils, wheat berry, thyme, and stock.
Bring this to a boil, season again with salt and pepper.
Cover the pan and lower the heat to low.
Allow this to cook for 15-17 minutes.
There may be extra liquid after cooking, remove the lid, turn the heat up to high for 1-2 minutes.
Allow the liquid to cook off.
Turn the heat off, remove the salted pork (throw it away it is not edible), add the minced parsley.
Serve and enjoy!
*** If you would like to swap turkey bacon or bacon for the salted pork you most definitely can.
You would dice the bacon before adding it to the pan to cook, and you would leave it in the dish. Salted pork is not edible because it
is mainly fat and it is not edible. Salted pork is added to dishes during sauting to add a lot of flavor.
You can also do half salted pork and half bacon!