Red lentils with pork tenderloin

Name: Red lentils with pork tenderloin - Romina C.
Ingredients: 2 cups lentils; 2 stalks green celery; 3 cloves garlic; 3 tablespoons chopped leek; 1 tomato; 1/2 red bell pepper; 500 g pork tenderloin; salt; pepper

Meat - Red lentils with pork tenderloin by Romina C. - Recipia

Red Lentils with Pork Tenderloin On days when I feel like cooking quickly and want something nutritious, I think of red lentils. They are easy to prepare and don’t require hours by the stove. What I like about this recipe is that I can cook the lentils and vegetables separately from the meat, and if someone wants just the main dish, it works well without pork. The only downside is that red lentils change color when cooked, but it doesn’t affect the taste. Quick Info Total time: approx. 1 hour 45 min (including 1 hour for soaking) Preparation time: 10-15 min (chopping, washing) Cooking time: 30 min (for lentils and vegetables) Servings: 4 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 2 cups dried red lentils 2 stalks celery 3 cloves garlic 3 tablespoons chopped leek 1 tomato 1/2 red bell pepper 500 g pork tenderloin salt pepper oil (for sautéing the vegetables) Preparation Method 1. Rinse the red lentils under cold running water. Place them in a large bowl, cover with plenty of cold water (the lentils swell quite a bit, usually tripling in volume). Let them soak for at least an hour. 2. After soaking, drain the lentils and bring them to a boil in salted water. Let them cook for about 30 minutes until the beans are soft. Red lentils cook faster than other types. 3. Meanwhile, wash and chop the celery, leek, garlic, tomato, and red bell pepper. I chop everything quite finely so that it combines easily at the end. 4. In a skillet, heat a little oil, then sauté the celery, leek, garlic, tomato, and bell pepper, stirring regularly until the vegetables start to soften (they shouldn’t be browned). 5. Drain the cooked lentils if there’s any remaining water, and add them to the sautéed vegetables. Gently mix, adjusting the taste with salt and pepper. I don’t add other spices, but everyone can adjust to their taste. 6. Slice the pork tenderloin into suitable pieces. Season both sides with salt and pepper. Quickly fry them in a non-stick skillet without drying them out too much. 7. Serve the lentils with vegetables alongside the slices of tenderloin, either directly from the skillet or on a separate platter. Why I Make This Recipe Often It’s a quick option for days when I want to cook something hearty without complications. Red lentils boil quickly and don’t need to be soaked overnight. I find it especially useful for family meals or when I have guests and need to please those who don’t eat meat. Tips and Variations Tips - Don’t skip soaking the lentils, even for an hour; it reduces cooking time and aids digestion. - Use a wide skillet to sauté the vegetables so they don’t steam and can retain their fresh flavor. - For a richer taste, add the garlic towards the end to prevent it from burning and to keep it lightly aromatic. Substitutions - If you don’t have pork tenderloin, you can use pork chop or leg, sliced thinly. - You can use onion instead of leek if you can’t find fresh leek. - The red bell pepper can be omitted or replaced with yellow or green pepper, depending on what you have on hand. Variations - Without meat, the recipe becomes a hearty vegetarian dish. - For a creamier texture, you can mash some of the cooked lentils with a fork before mixing with the vegetables. Serving Ideas - It pairs well with a fresh salad or pickles, especially in the colder season. - You can serve it with fresh bread or, if you want it to be more filling, with a side of plain rice. Frequently Asked Questions 1. Can I use green or brown lentils instead of red lentils? I don’t recommend it for this recipe, as green and brown lentils cook more slowly and have a different texture, and the cooking times don’t match as well with the other ingredients. 2. Do I need to boil the lentils separately before adding them to the vegetables? Yes, because red lentils cook quickly but still need to be boiled separately to avoid absorbing unwanted flavors and to prevent turning into mush. 3. Can I save leftovers for the next day? Yes, but the lentils tend to thicken in the fridge, so add a little water or broth when reheating. 4. Can I use canned cooked lentils? You can, but make sure to drain and rinse them well. They might not have the same flavor, and the texture differs slightly. 5. What if I don’t have fresh leek? You can replace it with green onions or regular onion, finely chopped. Nutritional Values Approximately, one serving (with meat included) has around 350-400 kcal. Cooked red lentils have about 100 kcal per cup. One serving provides protein from lentils and meat, fiber, complex carbohydrates, and low fat if you use only a little oil. Estimated macros for one serving: 30-35 g protein, 35-40 g carbohydrates, 7-9 g fat. Values may vary depending on how much oil you use and the exact type of meat. Storage and Reheating The dish can be stored in the fridge for up to 2 days. Cooked lentils tend to thicken, so when reheating, you can add a little water, stirring gently. The meat can be quickly reheated in a skillet or microwave, but don’t leave it too long to avoid drying it out. I don’t recommend freezing, as cooked red lentils change texture when thawed.

Red lentils with pork tenderloin

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