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.