- Pork Belly750 Grams
- Orange Lentils1.5 Cups
- Stock or Water750 Milliliters
- Garlic2 cloves
- Salt and Pepper
- Fresh wild Mushrooms or shop bought button mushrooms will also do nicely.750 Grams
Dice into fat chunks the pork Belly and brown in a large pan with the onions.
Once browned but not burnt add the garlic fill with the stock and bring to a simmer for 2 hours
de seed,peel and cut into thick chunks the pumpkin Pear and apple and add to the stew with the lentils and simmer for 1 more hour.
Season very well with plenty of salt and pepper.
Clean and fry the mushrooms on a medium to high heat in a little oil and plenty of butter for about 5 mins. the mushrooms should brown on the outside and keep their texture, too low a heat and they will stew in their own water. Season with salt and pepper.
Serve in bowls with a generous frond of dill the mushrooms on top and a fresh baked loaf of Rye bread with butter.
I have used Wood Blewits here one of my favourite wild mushrooms, but any mushroom with a firm body will do nicely here, from hedgehogs to ceps, chanterelle even or the humble shop bought button mushrooms would be absolutely fine and delicious.