Traditional Lentil Stew with Pork | Tender and Hearty
(0)
65 min
Under an hour
Sezamo
Mâncare tradițională românească de toamnă, densă și aromată, preparată din cuburi fragede de pulpă de porc rumenite și linte fiartă molcom cu legume proaspete, passata dulce și condimente clasice: cimbru, dafin și boia dulce. O mâncare caldă și reconfortantă, perfectă pentru mesele de familie în zilele răcoroase.
Preparation method
Preparing the ingredients and browning the meat
Rinse the lentils under cold running water and let them drain in a sieve. Cut the pork leg into medium cubes of about 3 cm. Finely chop the yellow onion, cut the carrots into small cubes or thin rounds, and slice the red kapia pepper into short strips. Crush and finely mince the garlic cloves.
In a large pot or a cast-iron Dutch oven, heat the sunflower oil over medium heat. Add the pork cubes and brown them for 8-10 minutes, stirring occasionally, until a golden crust forms on all sides.
Simmering the vegetables and cooking the lentils
Add the chopped onion, carrots, and kapia pepper to the browned meat. Sauté the vegetables for 4-5 minutes over low heat, until they soften and begin to release their sweet aroma.
Chef's tip
For a richer and more flavorful sauce, you can use hot bone broth or vegetable broth instead of plain water for simmering.
The lentil and pork stew is also excellent the next day, as the flavors of thyme and bay leaf meld even better once chilled.
27 min
Under an hour
