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Curried lentils with Pork

Lentils in the fall is a must. One of the best combination for lentils is curry and any pork product. For this rendition we will use pork loin, but one can use bacon or sausage. I like to add hearty greens at the end, for not only are they good for you but also add a bit of freshness and depth to the dish. As mentioned before in previous articles, I recommend making the broth a day ahead of time to enhance flavor and save time. We will be using red lentils for this recipe but feel free to use green if you would like. I also recommend marinating the pork a day ahead of time as well to marry the flavors.

For pork

1 lb of pork loin cut into bite size pieces

1 preserved lemon (please see recipe)

1 1/2 tablespoons curry powder

1 tablespoon of ground ginger

1 tablespoon of chili flakes

2 tablespoons olive oil

Combine all ingredients and incorporate well. Cover and store in refrigerator

For stock

4 cups chicken stock

1 carrot chopped

1/2 white onion chopped

3 cloves of garlic

2 bay leaves

Simmer in in slower cooker for 8 hours or on stove top for 30 minutes. Let cool, strain through a sieve and store in refrigerator.

For lentil soup

1 cup red lentils

1 russet potato chopped in bite size pieces

1 head of spinach(or any other leafy green such as kale, chard or arugula) rinsed

Heat a pot with oil. Season the marinated pork with salt and pepper.

Sautee pork until brown and add stock

Add the lentils and potato and simmer for 30 minutes or until potato and lentil are fully cooked. Add spinach and mix until wilted.

Serve in a bowl and add chopped scallions for garnish.


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