Blazing I Mean Braising Pork and Red Lentils
Slow-simmered comfort meets bold, smoky flavors in "Blazing I Mean Braising Pork and Red Lentils," a hearty one-pot wonder that will elevate your dinner table. Tender, golden-seared chunks of pork shoulder are braised to perfection with aromatic spices like cumin, smoked paprika, and red pepper flakes, creating a deeply flavorful base. Red lentils cook down into a luscious, creamy texture, soaking up the rich blend of chicken stock, tomato paste, and fragrant bay leaves. A finishing touch of fresh cilantro and zesty lemon juice adds brightness to this satisfying dish. Ready in under two hours with only 20 minutes of prep, it's the perfect recipe for cozy weeknight meals or casual entertaining. Serve with crusty bread or fluffy rice for a soul-warming feast that is as nourishing as it is delicious. Keywords: braised pork recipe, pork and lentils, one-pot dinner, smoky lentil stew, hearty comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Crushed red pepper flakes
- 2 tablespoons Tomato paste
- 4 cups Chicken stock
- 1.5 cups Red lentils
- 2 Bay leaves
- 0.25 cup Fresh cilantro
- 2 tablespoons Lemon juice
Instructions
Pat the pork shoulder dry with a paper towel and cut it into 2-inch chunks. Season the pork evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork pieces on all sides until golden brown, about 8–10 minutes. Transfer the pork to a plate and set aside.
Reduce the heat to medium. Dice the yellow onion and mince the garlic. Add the onion to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes to the onions. Stir and cook for 1 minute or until the spices are fragrant.
Stir in the tomato paste, letting it cook for 2 minutes to develop its flavor.
Pour in the chicken stock and scrape the bottom of the pot to deglaze it, loosening any browned bits. Return the pork and its juices to the pot.
Add the red lentils and bay leaves to the pot. Stir well, cover with a lid, and lower the heat to a simmer. Cook for 60–70 minutes, stirring occasionally, until the pork is tender and the lentils have broken down into a creamy texture.
Remove the bay leaves and stir in the remaining 1 teaspoon of salt, lemon juice, and freshly chopped cilantro. Adjust seasoning to taste.
Serve hot with crusty bread or over steamed rice. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 20.6 g | ||
| Protein | 297.0 g | 594% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5095 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
