Sour cream lentil ragout with smoked pork collar | Hearty one-pot meal

Rinse the lentils thoroughly in cold water. Cut the smoked pork collar into bite-sized strips or cubes. Finely chop the onion, crush the garlic, and chop the parsley.

Melt the lard in a deep saucepan, add the finely chopped onion, and sauté over medium heat until translucent.

Add the sliced smoked pork collar and fry for 3–4 minutes until lightly browned. Then stir in the crushed garlic and sweet paprika, toss quickly, and pour in enough water (approx. 700–800 ml) to generously cover.