Start to Finish: 2 hours
Serves 4
- 8 C water
- 1 Turkish bay leaf or 1/2 California bay leaf
- Generous 1 C small Italian lentils or small French green lentils, picked over and rinsed
- 2 oz fresh pork fat, chopped, or 3 bacon slices, chopped (1/2 C)
- 3 Tbsp olive oil
- 4 slices Italian bread
- Salt
- 1/2 lb boiling potatoes (2 medium), peeled nad cut into 1/4 inch dice
- 1 large onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 (14-15 oz) can whole tomatoes in juie, drained, juice reserved, and finely chopped
- 1 tsp sugar
- Freshly ground black pepper
- 3 Tbsp chopped fresh basil
- 1 Tbsp finely chopped fresh oregano
Bring 3 cups water and bay leaf to a boil in a 2-3 qt pan. Add lentils and simmer, uncovered, for 2 minutes. Remove pan from heat and let lentils soak for 1 hour, drain.
Cook pork fat in a 6 quart heavy pot over moderate heat, stirring occasionally until it is deep golden and has rendered some fat, 6-8 minutes. Remove solids with a slotted spoon and discard (if using bacon, transfer with a slotted spoon to paper towels to drain and reserve for garnish).
Add oil to fat in pot and heat over moderately high heat until hot but not smoking. Add bread and fry, turning once, until golden, about 1 minute. Transfer toasts to paper towels to drain and season lightly with salt.
Add potatoes to fat in pot and cook, stirring until golden, 6-8 minutes. Stir in lentils, tomatoes with juice, sugar, 1 tsp salt, 1/2 tsp pepper, and remaining 5 C water, brign to a simmer and simmer, uncovered, stirring occasionally, until lentils are just tender and stew is thickened, 40-45 minutes.
Discard bay leaf and stir in potatoes, basil, oregano, and salt and pepper to taste. Thin stew with water if desired, and serve over toasts or with toasts on the side, sprinkled with bacon if using.
Gourmet