Savory Lentil Stew with Bacon and Sausages

1.Heat olive oil in a large pot over medium heat. Add the chopped bacon, sausages, lamb neck, and pork belly. Cook until browned and crispy.

2.Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.

3.Add the diced bell peppers, sliced carrots, and separated broccoli florets to the pot. Cook for 5 minutes, until the vegetables are slightly tender.

4.Pour in the beef or vegetable broth and add the green lentils. Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes, or until the lentils are cooked through.

5.While the stew is simmering, prepare the couscous. Place the couscous in a heatproof bowl and pour boiling water over it. Cover the bowl with a plate or cling wrap and let it sit for 5 minutes. Fluff the couscous with a fork and stir in the butter.

6.In a separate pot, bring water to a boil and add the eggs. Boil the eggs for 8 minutes for a soft-boiled consistency. Remove the eggs from the pot and place them in cold water to stop the cooking process. Peel and set aside.

7.Add the canned chickpeas, drained tuna, and cooked eggs to the stew. Simmer for an additional 5 minutes to heat through.

8.Serve the savory lentil stew hot, accompanied by fluffy couscous. Optionally, serve with warm pittas or wraps on the side.