| Servings |
|
Ingredients
- 3 Tb Olive Oil
- 1 Onion chopped
- 4 Garlic Cloves minced
- 1 Tb Tomato Paste
- 1 tsp Cumin
- 2 tsp Salt
- 1 tsp Lemon Pepper
- 1/2 tsp Cayenne Pepper
- 6 C Chicken Stock
- 2 C Red Lentils
- 1 Large Carrot diced
- 1 lb Pork Loins/Chops diced
- 1 Red Bell Pepper chopped
- 1 Yellow Bell Pepper chopped
- 1 Jalapeno Pepper finely diced
- Lemon Juice
- Cilantro chopped
Ingredients
|
|
Instructions
- Place 3 TB Olive Oil in a Dutch Oven over high heat. Add Onions and garlic. Saute for 3-4 minutes until golden
- Add the Tomato Paste, Cumin, Salt, Lemon Pepper and Cayenne. Continue to saute for 2 more minutes
- Add the Chicken Stock, Lentils and Carrot. Allow to come to a simmer then lower the heat to Medium-low, partially cover and continue cooking for 30 minutes.
- In a skillet over high heat warm 1 TB of Olive Oil then add the diced Pork. Season with 1/4 tsp Salt and 1/4 tsp Lemon Pepper. Cook for about 10 minutes until starting to brown.
- Add the Bell Peppers and Jalapeno to the Pork. Cook for 3 more minutes. Remove from heat
- Ladle half the soup mixture from the Dutch Oven to a bowl and using an immersion blender puree it until smooth. Add it back to the Dutch Oven.
- Add the Pork and Pepper mixture to the Soup. Allow to simmer for 10 minutes
- Serve drizzled with both Lemon Juice and Olive Oil and garnished with Cilantro and some toasted buttered Bread
Share this Recipe
Powered by WP Ultimate Recipe