Blazing, I Mean Braising Pork and Red Lentils

"My culinary inspiration comes from colors and smells from the garden or market. I lived in coastal Maryland and the salty smell in the air was daily inspiration for sure. Now I live in New Mexico and my surroundings are a study of reds and brown. Enough said."
 
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Ready In:
50mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
  • Add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. Season with salt and pepper to taste (I don't add any, personally).
  • Let it cook for about 20 minutes, stirring occasionally. This certainly can cook as long as you have the patience for. Check the level of liquid. If you use a tougher cut let it cook until it is falling apart. The lentils should be added the last 20 minutes.
  • Uncover pot and cook until thick to your liking (15 more minutes for me). It will thicken slightly off the heat -- I let it rest 10 minutes or so before serving.
  • Good garnishes include tomato slices, fresh lime, sour cream (I use #149831) and fresh parsley.

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Reviews

  1. This was excellent! I didn't have all the spices called for, but I think that shows the versatility of the recipe. I used 2 boneless pork chops instead of a 1 lb of pork loin. I only had 1 kind of paprika so I used just that; bouquet garni, instead of fresh thyme (it's an herb mix that includes thyme); chicken broth instead of beef; and, whole grain mustard instead of dry. I didn't have any bay leaves so I added a bit of garam massala. Everything else I kept the same including the amount of lentils. (I would actually double it if I used more meat.) Served with a dollop of creme fraiche and it was delicious! I will definitely make again and try as written. Thanks for posting! :)
     
  2. Mmmmm, this sounds good! Hooray for the other white meat! More after I cook it.
     
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Tweaks

  1. This was excellent! I didn't have all the spices called for, but I think that shows the versatility of the recipe. I used 2 boneless pork chops instead of a 1 lb of pork loin. I only had 1 kind of paprika so I used just that; bouquet garni, instead of fresh thyme (it's an herb mix that includes thyme); chicken broth instead of beef; and, whole grain mustard instead of dry. I didn't have any bay leaves so I added a bit of garam massala. Everything else I kept the same including the amount of lentils. (I would actually double it if I used more meat.) Served with a dollop of creme fraiche and it was delicious! I will definitely make again and try as written. Thanks for posting! :)
     

RECIPE SUBMITTED BY

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!
 
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