Lentils And Pork Coastal Style Lentejas Costenas Con Puerco Recipes

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PORK STEWED WITH LENTILS AND CELERY



Pork Stewed With Lentils and Celery image

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

2 ounces smoked slab bacon, diced
1 1/2 pounds pork butt, fat well trimmed, in 1-inch chunks, patted dry
1 cup finely diced celery
1/2 cup finely diced shallots
1/2 tablespoon dried sage
Salt and ground black pepper
1/2 cup dry red wine
2 cups chicken stock
1/2 ounce dried porcini
3/4 cup French or Umbrian lentils
1/2 cup heavy cream
3 tablespoons chopped celery leaves

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

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)



Sopa de Lentejas (Andalucian Lentil Soup) image

This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.

Provided by Vanessa Moore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 9h15m

Yield 6

Number Of Ingredients 11

1 ¼ cups dry brown lentils, soaked overnight and drained
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 roma (plum) tomatoes, chopped
2 links Spanish chorizo sausage, casing removed, chopped
1 bay leaf
2 cups water, or as needed
2 potatoes, peeled and cubed

Steps:

  • Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
  • Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
  • Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g

LENTILS AND PORK COASTAL STYLE (LENTEJAS COSTENAS CON PUERCO)



Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco) image

When I attended Univ. of the Americas in Mexico City during the '60's my Mexican "abuelita" who was from Merida used to make this. The flavors are stunning, the memories sweet. Hope you enjoy this! T.J. This recipe comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.

Provided by davinandkennard

Categories     Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb pork, cut into 1 inch pieces
1 1/2 cups lentils
1/2 cup raisins
1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 cooking apple, peeled cored and chopped
1 banana, cut into pieces
2 cups fresh pineapple, cut into chunks
1 lb tomatoes, peeled seeded and diced
salt and pepper

Steps:

  • Place the pork in a large lidded sauce pan with water almost to cover and bring to a boil.
  • Cover and simmer for 1 hour.
  • Drain and reserve the stock.
  • Rinse out the saucepan and return the stock.
  • Add the lentils and raisins and enough water to cover.
  • Simmer covered for 40 minutes.
  • Drain and set aside.
  • In a frying pan heat the oil and saute the pork, onion and garlic until lightly browned.
  • Lift out and add to the lentils.
  • In the same oil saute the apple, banana, and pineapple for a few minutes.
  • Add the tomatoes, season with salt and pepper and cook until most of the liquid has evaporated.
  • Add to the lentils and pork and gently combine.
  • Return to the frying pan and simmer over very low heat for 10 minutes.
  • The finished dish should be rather dry and the lentils creamy.

Nutrition Facts : Calories 332.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 31.7, Sodium 29, Carbohydrate 40.4, Fiber 7.6, Sugar 21.8, Protein 16.8

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