Ingredients:
1 lb pork tenderloin, cooked and sliced (I bake mine)
1 lb lentils, washed
2 Tbsp olive oil
1 head caramelized garlic (my recipe below)
1/2 sweet onion, chopped
1 each - carrot, celery, red bell pepper, zucchini squash
2 tsp cumin
2 tsp oregano
2 tsp basil
Juice of 1 lime
1/4 cup tomato sauce
8-10 cups vegetable or chicken broth (i usually use 10 c)
2 tsp Tabasco Chipotle Sauce
1 Tbsp fresh cilantro, chopped
1 ounce tequila (optional) (I leave this out)
Caramelized Garlic: (there are many recipes for this, but this is the simplest method I've found)
Cut the bottom/root end of a garlic head off so that the cloves are exposed. Keep the cloves in the tight outer covering. Drizzle olive oil on them. Bake in oven at 350 for 20 minutes. This softens the cloves. Pop the cloves out and they are ready to be used for the recipe.
Instructions:
Rinse lentils in cool water and remove any small stones or twigs.
Heat a large soup pot on medium heat. Add olive oil, onions and garlic; cook for two minutes. Toss in celery, carrot, bell pepper, and zucchini and cook 2-3 minutes, stirring once or twice. Add cumin, oregano, basil followed by tequila, lime juice, tomato sauce, and 8 cups of broth, Tabasco, and cilantro; bring to a boil. Add lentils and pork tenderloin; lower heat and simmer for 45 minutes or until the lentils are tender. Add extra broth if too dry.
Can serve with any or all of the following: (I've never served with any of this as I forget after preparing all the other ingredients)
Chopped green onions, grated cheddar cheese, sour cream, tortilla chips, strips of flour tortillas, chopped tomatos, guacamole, and pita triangles
For a veggie version: omit the pork tenderloin
For a spicy zesty version: top with sliced hot chorizo sausage
For a seafood version: top with cooked shrimp
No comments:
Post a Comment