Blazing, I Mean Braising Pork and Red Lentils

Total Time
50mins
Prep 5 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
  2. 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).
  3. 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.
  4. 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.
  5. Good garnishes include tomato slices, fresh lime, sour cream (I use #149831) and fresh parsley.

Reviews

(2)
Most Helpful

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! :)

French Fried Texan June 12, 2010

Mmmmm, this sounds good! Hooray for the other white meat! More after I cook it.

The Hungry Texan October 13, 2007

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