Lentils and Pork Coastal Style Lentejas Costenas Con Puerco
Discover the flavors of Colombia’s coast with this hearty and aromatic Lentils and Pork Coastal Style (Lentejas Costenas Con Puerco) recipe. This one-pot dish masterfully combines tender pork shoulder, nutritious lentils, and a medley of vibrant vegetables like tomatoes, bell peppers, and carrots, all simmered in a savory broth seasoned with paprika, cumin, and bay leaves. The dish is elevated with a garnish of fresh cilantro and a squeeze of lime, adding a zesty, herby finish. Perfect as a comforting main course, this recipe is brimming with protein, bold flavors, and Latin-inspired warmth. Easy to make in just over an hour, it’s ideal for weeknight dinners or family gatherings. Serve with additional lime wedges for an extra burst of brightness!
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Recipe Information
Ingredients
- 1 cup Dry lentils
- 1 pound Pork shoulder (cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 medium White onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 2 medium Tomato (diced)
- 1 medium Bell pepper (diced, any color)
- 1 medium Carrot (diced)
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 pieces Bay leaves
- 4 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 2 pieces Lime wedges (for serving)
Instructions
Rinse the dry lentils under cold water and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Season the pork cubes with a pinch of salt and black pepper. Add them to the pot and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the chopped onion, garlic, bell pepper, and carrot. Cook until softened and aromatic, about 5 minutes.
Stir in the diced tomatoes, paprika, cumin, and bay leaves. Cook for another 3 minutes, allowing the flavors to meld together.
Return the browned pork to the pot, along with the rinsed lentils. Stir to coat everything in the aromatic mixture.
Pour in the chicken or vegetable broth, then add the salt and remaining black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes, or until the lentils are tender and the pork is fully cooked.
Remove the bay leaves and taste for seasoning, adjusting salt if needed.
Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice. Serve with additional lime wedges on the side.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 7.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1148 mg | 24% | |
*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.
