Warm Lentil & Pork Bowls
Source: National Pork Board
PREP TIME
20 mins
COOK TIME
40 mins
SERVING SIZE
4
What You’ll Need
- 4 Prairie Fresh® boneless pork chops (large diced)
- 8 ounces spicy sausage, casing removed if needed (such as chorizo, andouille or Italian sausage)
- 2 tablespoons olive oil
- 1 white onion (diced)
- Pinch of salt and black pepper, to taste
- 5 garlic cloves (minced)
- 4 celery stalks (chopped)
- 3 carrots (peeled and diced)
- 1 package dried brown or green lentils (16 ounces), rinsed
- 2 bay leaves
- 2 sprigs fresh rosemary, leaves chopped
- 2 teaspoons smoked paprika
- 6 cups water
Directions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion and cook for 2-3 minutes until softened. Add pork chop pieces, sausage, and a pinch of salt and black pepper, if desired. Cook, stirring occasionally, until pork and sausage begin to brown.
- Add garlic, celery and carrots; cook, stirring for another 5-7 minutes. Add lentils, bay leaves, rosemary and smoked paprika. Stir and cook for 2-3 more minutes.
- Add water and stir to combine. Season with salt and pepper, to taste. Bring mixture to a boil, then reduce heat to a simmer.
- Cover pot with a lid and simmer for 30-40 minutes, stirring occasionally, until lentils are tender. Cook until the pork reaches an internal temperature of 145 F and sausage reaches 160 F. Remove and discard bay leaves before serving.
- Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette or rustic bread, if desired.
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