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Lentils and pork chops cooked until creamy and delicious.
1. Heat the oil in a large stock pot over medium heat. Add the onions, garlic, ginger, basil, salt, black pepper, and cumin and saute until the onions have softened.
2. Stir in the carrots and saute for 5 minutes. Using a spatula, push the mixture to the edges of the pot. Add the pork chops and brown them on each side.
3. Add the broth, lentils and tomato paste and stir to combine.
4. Cover and simmer for 50 minutes.
5. Remove the pork chops from the pot. Using two forks, pull the meat from the bones. Discard the bones. Lightly shred the meat and return it to the soup.
6. Add the lime juice and chili flakes and stir into the soup, then remove the pot from the heat. Serve hot.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!