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Cajun pork and lentils
Cajun pork and lentils

Before you jump to Cajun pork and lentils recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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Using your very best judgment is just another one of many ways that you are able to make healthy choices from a lunch menu. This can be best accomplished by examining dinner pictures onto a single menu. It is also advised that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to cajun pork and lentils recipe. To make cajun pork and lentils you only need 28 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Cajun pork and lentils:
  1. Get 1 lb. lentils
  2. Prepare 2 lb. pork spare ribs strips, cut in small pieces
  3. You need 1/4 cup pork fat
  4. Get jon cajun seasoning
  5. Get 3 tsp. salt
  6. You need 2 tsp. garlic powder
  7. Get 1 tsp. onion powder
  8. You need 1/2 tsp. smoked paprika
  9. Take 2 tsp. paprika powder
  10. Prepare 1 tsp. ground black pepper
  11. Use 3/4 tsp. cayenne pepper
  12. You need 1 tsp. thyme leaves
  13. Use 1 1/4 tsp. dry oregano leaves
  14. You need 1 tsp. cumin powder
  15. You need 1 tsp. Mexican chili powder
  16. Use other ingredients
  17. Get 2/3 cup diced onions
  18. You need 2/3 cup diced red peppers
  19. Prepare 2/3 cup diced green pepper
  20. You need 1/2 cup diced carrots
  21. Prepare 2/3 cup diced celery
  22. You need 3/4 cup chopped tomatoes or chunky tomato sauce
  23. Use 2 minced garlic cloves
  24. You need 1 tsp. Cajun seasoning
  25. Get 1 diced potato
  26. Get 1 cup white wine
  27. Use 1 1/2 qt. + 1 cup. water
  28. Take 1 tsp. salt
Instructions to make Cajun pork and lentils:
  1. Check the lentils for stones or any foreign objects. - Place the lentils in a container, cover with plenty water and let them soak for a couple hours. - In a bowl mix all the spices for the Cajun seasoning. - Pad dry the ribs with paper towel and mix with 2½ teaspoons Cajun seasoning. Let them marinate for 1 hour. Save the rest of the seasoning for other Cajun recipes.
  2. Cut the vegetables and measure the rest of the ingredients. - Heat up at moderate temperature a large frying pan and melt the pork fat. When some of the fat becomes brown, remove and reserve. - Place the ribs in the frying pan and brown them on both sides. Remove to a deep pot.
  3. Add to the frying pan onion, garlic and brown them, trying to lose any particles sticking on the pan. - Add the rest of the vegetables, brown pieces of pork fat and sweat them for 3 minutes. - Add 1 teaspoon Cajun seasoning and cook for 1 minute. Add the vegetables and tomatoes to the pot with the ribs.
  4. Deglaze the frying pan with the wine or water and add to the ribs. - Incorporate the water, bring it to a boil, lower the flame and let the ribs cook slowly for 45 minutes. - Drain the soaking lentils. Add lentils, potatoes to ribs in the pot. - Let boil the liquid, lower the flame and cook slowly for 25 to 30 minutes or until lentils are soft.
  5. Serve the soup with a bit chopped tomatoes and cilantro on top.

Pork was a cornerstone of the diet of the French settlers who lived in Acadiana, now called Nova Scotia. When the British forced them out of their homeland many found their way south to French-speaking Louisiana, where wild boar was plentiful, allowing the Acadians to retain pork in their diets. Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils. The Gulf Coast is home to some of the most delicious and mouth-watering dishes on the planet - unfortunately, many of these (shrimp and grits; red beans Cajun seasoning is easily found in spice aisles, but you can also make batches of this yourself to save a little bit of money. The olive-oil fried shallots add crunch and sweetness to this comforting pork and lentil main course.

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