Savory Lentil Stew with Bacon and Sausages

1Heat olive oil (2 tablespoons) in a large pot over medium heat. Add the chopped bacon, sausages (2), lamb neck, (200 g) and pork belly (200 g). Cook until browned and crispy.

2Add the chopped onions (2) and minced garlic (4 cloves) to the pot. Sauté until the onions (2) are soft and translucent.

3Add the diced bell peppers, (2) sliced carrots (2), and separated broccoli (1) florets to the pot. Cook for 5 minutes, until the vegetables are slightly tender.

4Pour in the beef or vegetable broth (1 liter) and add the green lentils (200 g). 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.

5While the stew is simmering, prepare the couscous (250 g). Place the couscous (250 g) in a heatproof bowl and pour boiling water (300 ml) over it. Cover the bowl with a plate or cling wrap and let it sit for 5 minutes. Fluff the couscous (250 g) with a fork and stir in the butter (1 tablespoon).

6In a separate pot, bring water to a boil and add the eggs (4). Boil the eggs (4) for 8 minutes for a soft-boiled consistency. Remove the eggs (4) from the pot and place them in cold water to stop the cooking process. Peel and set aside.

7Add the canned chickpeas (400 g), drained tuna (1 can), and cooked eggs (4) to the stew. Simmer for an additional 5 minutes to heat through.

8Serve the savory lentil stew hot, accompanied by fluffy couscous (250 g). Optionally, serve with warm pittas or wraps (4) on the side.