2 tbsp Olive Oil
1 medium potato
125g red lentils
vegetable or chicken stock (enough to cover the lentils)
Heat the oil in a saucepan and add the chopped onion. Sautee until translucent (you don't want to brown them). Add the chopped carrot and potato along with the tomato. Stir for a few minutes and add the stock (enough to cover the vegetables). Bring to the boil and simmer for 15 mins or until the lentils are soft. Transfer to a food processor and whizz up to the consistency you want (I like my soups creamy). Season to taste. Keep until needed. Before serving, heat up and pour into warmed bowls. Add a dollop of Greek yogurt and a swirl of oil and serve.
1.5kg pork belly (let the butcher score the skin for you)
Dab the meat dry. Pre-heat oven to 180C and heat oil and butter in a roasting tin.