1 1/2 pounds pork shoulder, cut into bite-size pieces
1 medium yellow onion, diced
2 medium carrots, diced
3 roma tomatoes, diced
1 TBSP paprika
1 TBSP ground cumin
1 TBSP garlic powder
2 tsp ground ginger
1/2 tsp cayenne pepper
salt & freshly ground black pepper
1 1/2 cups dried brown lentils, rinsed
8 cups water
DIRECTIONS
Heat the oil in a large dutch oven or pot over medium-high heat.
Add the pork pieces to the pot and cook, stirring occasionally, until browned, about 6 minutes.
Stir in the onion, carrots, tomatoes, paprika, cumin, garlic, ginger, cayenne, 2 1/2 tsp salt, and 1/2 tsp black pepper and cook, stirring often, for about 2 minutes.
Stir in the lentils and water then bring to a boil.
Reduce the heat to medium-low and simmer the soup, stirring occasionally, until the pork and lentils are tender, about 30 minutes.
Season the soup with additional salt & pepper to taste.
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