ROASTED PORK WITH LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
- Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
- Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
- Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.
Nutrition Facts : Calories 454, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 100 milligrams, Sodium 384 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 44 grams
LENTIL SOUP WITH SALT PORK
Haven't tried this yet. Found it on a random search and thought it sounded good. If anyone makes this before I do please let me know how it is.
Provided by Royapita
Categories Lentil
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Into a casserole, brown salt pork cubes over medium heat.
- Remove and, if desired, reserve salt pork cubes.
- Saute chopped onion and leek in salt pork fat.
- Stir in lentils.
- Pour in broth; bring to a boil.
- Lower heat; mix in minced celery and carrot, crushed garlic, bay leaf and chopped parsley.
- Simmer for 1 hour or until lentils are tender.
- Season.
- Serve really hot, garnished if desired with reserved salt pork cubes.
Nutrition Facts : Calories 160.2, Fat 1.8, SaturatedFat 0.5, Sodium 773, Carbohydrate 23.9, Fiber 7.4, Sugar 5, Protein 12.6
PORK STEWED WITH LENTILS AND CELERY
Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
- Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
- Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 40 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1050 milligrams, Sugar 6 grams, TransFat 0 grams
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