Pork Lentil Soup/Stew

My first recipe from my New York kitchen! I am still figuring out the lighting for photographs and how to fit everything in a tiny studio kitchen. I saw this pork and lentil soup recipe in May and meant to try it before it became hot out. Fail. I wanted it to be more of a stew consistency so I used a lit bit more of lentils and pork. I was being lazy about the whole shredding the pork thing so I just bought regular boneless pork chops and just cubed them. This recipe is absolutely fantastic. I was hesitant about using the lime at the end (I am weird about lemons and limes squeezed over hot food. I hate lemon juice over seafood especially) but it made such a difference in how fresh this typically heavy dish tasted. Next time I would even use some cilantro on top before serving.

Ingredients: 1 tablespoon olive oil, 1/2 yellow chopped onion, 3 cloves minced garlic, 1 1/2 teaspoons finely grated fresh ginger,1 1/2 teaspoons dried crushed basil leaves (I did not use any at all), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin, 1 medium carrot, chopped, 1 pound bone-in pork chops (I used boneless pork chops which I cubed), 3 cups chicken broth, 8 ounces brown lentils, rinsed and drained, 2 tablespoons tomato paste, 2 tablespoons freshly squeezed lime juice, 1 teaspoon red chili flakes

Begin by heating olive oil in a pot on medium heat. Add onion, garlic and ginger.

Season with salt, pepper and cumin and saute for a few minutes until the onion softens. Add the carrot and saute for 5 minutes.

Add the pork and brown on all sides. Add broth.

Add tomato paste and lentils

Stir together. Cover and simmer for 50 (mine took only 40) minutes or until the lentils are tender. Add lime and red flakes.

Serve in bowls


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Filed under Meat, Soup

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