BLAZING, I MEAN BRAISING PORK AND RED LENTILS
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.
Provided by TooAllergic
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 356.2, Fat 18.8, SaturatedFat 5.9, Cholesterol 68, Sodium 115.7, Carbohydrate 19.6, Fiber 5.6, Sugar 7.1, Protein 27.1
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