Pork And Lentil Soup Recipe 385 Food

PORK AND LENTIL CASSOULET

Steps:

• Trim fat from pork and cut meat into 3/4-inch cubes.
• In a large nonstick skillet brown pork, onion, and garlic in hot oil.
• Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
• Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
• Garnish with a fresh rosemary sprig, if desired.
• Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

SALT PORK LENTIL SOUP

Steps:

• In a large pot, brown the salt pork over medium heat.
• Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
• Add the garlic and saute a minute longer.
• Re-add the pork bits as well as the parsley, lentils, and water or stock.
• Bring to a boil, then reduce heat to low.
• Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
• Season with salt and pepper to taste, and serve with a crusty bread or crackers.

LENTIL SOUP (POTAGE ESAU)

Steps:

• Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
• Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
• Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
• As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.

PORK AND LENTIL SOUP RECIPE - (3.8/5)

Steps:

• 1. Heat the oil in a large stock pot over medium heat. Add the onions, garlic, ginger, basil, salt, black pepper, and cumin and saute until the onions have softened. 2. Stir in the carrots and saute for 5 minutes. Using a spatula, push the mixture to the edges of the pot. Add the pork chops and brown them on each side. 3. Add the broth, lentils and tomato paste and stir to combine. 4. Cover and simmer for 50 minutes. 5. Remove the pork chops from the pot. Using two forks, pull the meat from the bones. Discard the bones. Lightly shred the meat and return it to the soup. 6. Add the lime juice and chili flakes and stir into the soup, then remove the pot from the heat. Serve hot.