Skip to main content

Comforting Pork & Lentil Soup

One of my best friends was in the hospital last weekend. Thankfully, she's on the mend and home now. I offered to send a meal over one evening this week so she would have one less thing to worry about. So, I cooked a big pot of soup and have my fingers crossed that it's cooler today and soup will be appropriate and appreciated.


Ingredients

  • 1 T butter
  • 1 T olive oil
  • 1 C diced onions
  • 1 C chopped carrots
  • 1 C chopped celery
  • 1 T minced garlic
  • 1 t minced ginger
  • 1 t minced turmeric
  • 12 to 16 ounces pork loin, thinly sliced into strips
  • 6 to 7 C chicken stock
  • 1-1/2 C green or brown lentils
  • 1/4 C fresh tomato sauce
  • freshly ground salt, as needed
  • freshly ground pepper, as needed
  • freshly squeezed lemon juice, for serving
  • dried red pepper chili flakes, for serving

Procedure
Melt butter in olive oil. Add onions, carrots, celery, garlic, ginger, and turmeric. Cook until the onions are softened and translucent.

Add the pork and brown until cooked through.

Pour in the stock and tomato sauce. Bring to a boil. Add in the lentils and bring back to a boil. Cover and reduce heat to a simmer. Cook until lentils are softened, approximately 50 to 60 minutes. Season to taste with salt and pepper.

To serve, ladle into individual bowls and squeeze lemon juice over the top. Sprinkle with red pepper chili flakes, if desired.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an