Recipe by TooAllergic
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.
Top Review by French Fried Texan
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 teaspoons oil
- 2 yellow onions, chopped
- 3 garlic cloves, sliced thinly
- 1 lb pork loin, not tenderloin (diced)
- 2 teaspoons sweet paprika
- 1 teaspoon hot paprika
- cayenne, to taste
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dry mustard
- 1 sprig fresh thyme, you can't use too much
- 2 bay leaves
- 1⁄4 cup dried red lentils
- 1 1⁄2 cups stock, I prefer beef
Directions See How It's Made
- 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.