Blazing I Mean Braising Pork And Red Lentils Food
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
MASOOR DAAL - INDIAN RED LENTILS
These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.
Provided by Love6381
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
- Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
- While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
- Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
- Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
- Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.
Nutrition Facts : Calories 253, Fat 7.1, SaturatedFat 3.7, Cholesterol 15.8, Sodium 63.6, Carbohydrate 35.3, Fiber 6.5, Sugar 6.7, Protein 14.9
REALLY EASY BACON AND RED ONION LENTILS
I just saw this side dish on the UKTV Food program called Market Kitchen. It was part of a larger meal but since I am always looking for ways to cook healthy things like lentils it grabbed my eye. I am putting it on here so that I don't forget about it. It looks really easy because of the use of canned lentils.
Provided by Sarah_Jayne
Categories Pork
Time 8m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Fry the bacon and red onions in olive oil for about five minutes until the onion has become soft.
- Add the lentils to the pan and warm through.
Nutrition Facts : Calories 848.4, Fat 10.1, SaturatedFat 2.1, Cholesterol 8.8, Sodium 198.7, Carbohydrate 131.4, Fiber 65.3, Sugar 5.8, Protein 58.1
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