French-Style Lentil Soup

Sort through the green lentils, rinse under cold water and drain. Peel the carrots, celery stalks and onion, and cut into small dice.

Cut the smoked pork belly into small pieces. Heat olive oil in a heavy-bottomed pot, add the pork belly and sauté for 3–4 minutes to render the fat and lightly brown the pieces.

Transfer the pork belly to a plate, then add the onion, carrots and celery to the pot. Sauté the vegetables over low heat for 5–10 minutes, stirring, until softened.

Add the rinsed lentils, pour in the stock and water, bring to a boil, then return the browned pork belly to the pot.

Simmer the soup covered over low heat for 40–45 minutes, keeping it at a gentle boil, until the lentils are tender. If the soup becomes too thick, add a little more water.

Remove the pork belly, blend about half of the soup with an immersion blender to keep some whole lentils intact, then return the pork belly to the pot.

Taste the soup, season with salt and black pepper as needed, warm through for another 2 minutes, and serve hot.