Lentils San Stefano

(13) Total Time 2h

Ingredients in this Recipe

1 (14 to 15 oz) can whole tomatoes in juice, finely chopped and juice reserved
1 large onion, finely chopped
1 tablespoon finely chopped fresh oregano
1 teaspoon salt
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
1/2 lb boiling potatoes (2 medium), peeled and cut into 1/4 inch dice
1/2 lb small Italian lentils (1 1/8 cups; preferably from Abruzzo) or small French lentils*, picked over
1/2 teaspoon black pepper
2 large garlic cloves, finely chopped
2 oz fresh pork fat (from butcher), chopped, or 3 bacon slices, chopped (1/2 cup)
3 tablespoons chopped fresh basil
3 tablespoons olive oil
4 slices Italian bread (1/2 inch thick and about 3 inches in diameter), toasted
8 cups cold water

See Full Recipe at Epicurious