Black Beluga Lentils with Peppadew peppers and Salami

2 tbsp olive oil
1 onion diced
1 cup salami diced
1 cup beluga lentils
3-4 cups chicken stock
Salt
7 Peppadew peppers diced
2 cloves garlic minced

Saute the onion in the preheated olive oil until softened (6-8 minutes) Add diced salami and cook for 2 minutes, then add lentils and 2 1/2 cups of chicken stock.Simmer over medium low heat for 30 minutes. Add additional 1/2 cup of chicken stock if the liquid has cooked off. Add a large pinch of salt and cook an additional 10 minutes or until the lentils are cooked through. Stir in the diced peppers and the minced garlic. Serve as a bed for pan roasted fish or grilled meat.

Serves 4.