Estofado de cerdo con lentejas verdes

Ingredientes

• 1 lb pork tenderloin (cut into chunks)
• 13 oz smoked pork sausage (cut into chunks)
• 2 Tbsp extra virgin olive oil (plus more for serving)
• 1 large onion (diced)
• 2 tsp of Brazilian sofrito (or 4 cloves of garlic, minced)
• 1-2 large carrot (diced)
• 1 lb green lentils
• 2 bay leaves
• 1/2 tsp ground cumin
• 1 tsp of fresh lime juice
• 1 tsp of mustard powder
• a little pinch of cayenne pepper
• lime wedges for serving (optional)

Preparación

1. 1

   Season the tenderloin chunks with salt and pepper, and set aside.

2. 2

   Heat a dutch oven or heavy bottomed pan, on stove top over medium heat. Add a tablespoon of the olive oil and heat it up, about 30 seconds.

3. 3

   Add the sliced sausage and cook until browned.

4. 4

   Remove the browned sausage from the pan, and set aside.

5. 5

   Add half of the diced onions to the pan, and sauté them in the sausage fat, until transparent, about 2 minutes.

6. 6

   Add half of the garlic, and saute until fragrant, about 2 minutes.

7. 7

   Add the loin chunks, and stir. This will take about a minute.

8. 8

   When the loin is cooked and browned, add another tablespoon of olive oil to the pot and add the remaining onions, the carrots and the sausage, stir and sauté about 2 minutes.

9. 9

   Add the remaining garlic and sauté until fragrant, about 2 minutes.

10. 10

    Add the lentils, the bay leaves and water to cover about an inch over the lentils. Cover the pot and let it cook covered over medium heat until the lentils are soft, approx 40 mins, checking on them every 10-15 minutes to make sure the lentils are always under water. If needed, add a bit more water.

11. 11

    When the lentils are cooked, season with salt and pepper to taste. Add lime juice, the cumin, cayenne and mustard powder and let it simmer for 10 or so more minutes.

12. 12

    Serve with lime wedges and a drizzle of olive oil, or over rice.