Pork Lentil Stew Recipe
BRAZILIAN INSPIRED
We're always up for the challenge of trying something new and recently our team stumbled upon a brilliant recipe by Aline at Brazilian Kitchen Abroad, that showcases the rich and delectable flavour of pork in a hearty lentil stew. What a better way to expand our recipe database with a winter classic, that we can enjoy with our pasture raised, regeneratively farmed pork.
Lentil Stew with Sausage and Pork is a Brazilian New Year’s tradition. At the same time, it’s an easy recipe to enjoy all year long. This easy, one pan pork lentil stew is made with tender pieces of pork filet and pork sausage , plus a few other ingredients. Serve this meaty green lentils recipe by itself with a drizzle of olive oil and a splash of lime, or over rice for a hearty dinner.
Taste the Pasture Raised Difference
The pasture-raised pork used in this recipe is sourced from Yanmah Pasture Raised Pork, operated by Bryan and Rae Hickman in the Southern Forests region of Western Australia.
Bryan, with a rich farming heritage run a breeding and pasture-finishing operation. This extensive space promotes natural behaviours and muscle development, resulting in pork that's both ethically produced and nutritionally superior.
Their commitment to conscious farming practices not only ensures the welfare of their livestock but also contributes to soil health and biodiversity.
Made fresh using pasture raised pork and produce from dirtycleanfood.com.au
Recipes by Aline @Brazilian Kitchen Abroad
Ingredients
- 1 DCF pork filet (350g) cut into chunks
- 3 DCF pork sausages (or chorizo) cut into chunks
- 2 tbsp extra virgin olive oil, plus more for serving
- 1 large onion diced
- 4 cloves of garlic, minced
- 1-2 large carrot diced
- 400g green lentils
- 2 bay leaves
- 1/2 tsp ground cumin
- 1 tsp of fresh lime juice
- 1 tsp of mustard powder
- a little pinch of cayenne pepper
- lime wedges for serving
Shop the Recipe
Method
- Season the fillet chunks with salt and pepper, and set aside.
- Heat a dutch oven or heavy bottomed pan, on stove top over medium heat. Add a tablespoon of the olive oil and heat it up, about 30 seconds.
- Add the sliced sausage and cook until browned.
- Remove the browned sausage from the pan, and set aside.
- Add half of the diced onions to the pan, and sauté them in the sausage fat, until transparent, about 2 minutes.
- Add half of the garlic, and saute until fragrant, about 2 minutes.
- Add the fillet chunks, and stir. This will take about a minute.
- When the fillet is cooked and browned, add another tablespoon of olive oil to the pot and add the remaining onions, the carrots and the sausage, stir and sauté about 2 minutes.
- Add the remaining garlic and sauté until fragrant, about 2 minutes.
- Add the lentils, the seared sausage slices, the bay leaves and water to cover about an inch over the lentils. Cover the pot and let it cook covered over medium heat until the lentils are soft, approx 40 mins, checking on them every 10-15 minutes to make sure the lentils are always under water. If needed, add a bit more water.
- When the lentils are cooked, season with salt and pepper to taste. Add lime juice, cayenne and mustard powder and let it simmer for 10 or so more minutes.
- Serve with lime wedges and a drizzle of olive oil, or over rice.
