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Pork Tenderloin with Pomegranate Sauce
A fabulous main course for a winter feast.
Recipe Details
| Moroccan Lentil Chili | |
SERVES | |
| 6 | |
INGREDIENTS | |
| 1 medium onion, chopped 1 red bell pepper, chopped 1 fresh jalapeno, seeded and finely chopped 1 celery rib, chopped 1 carrot, chopped 3 garlic cloves, minced 2 teaspoons kosher salt ¼ teaspoon black pepper 4 tablespoons olive oil 1 lb. ground lamb (optional – if you decide not to add it, reduce broth to 2 quarts) 2 tablespoons brown sugar 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons ground cumin ½ teaspoon cayenne, or to taste 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon dry mustard 2 cups lentils, rinsed and drained 1 Turkish or California bay leaf 2 ½ quarts chicken broth 1 cup Wild Thymes Moroccan Spicy Pepper Sauce ½ cup crème fraiche, sour cream or plain yogurt | |
DIRECTIONS | |
| Cook union, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in oil in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until softened. Add ground lamb and cook until no longer pink. Drain if lamb is fatty. Meanwhile, stir together brown sugar, spices, oregano, thymes and mustard, then add to vegetable/lamb mixture and cook about 4 minutes until fragrant. Add lentils, bay leaf and broth and simmer, uncovered, stirring occasionally, until lentils are very soft (about an hour). When finished, discard bay leaf. To serve, put a dollop of crème fraiche, sour cream or plain yogurt and a dollop of Moroccan Spicy Pepper Dipping Sauce on top of the soup. | |
DIETARY RESTRICTIONS | |
| Gluten Free Kosher Low Calorie Low Carbohydrate Low Cholesterol Low Fat Low Sodium | |
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