Aromatic Pork and Lentils

This Indian lentil curry with tender pork pieces has become my go-to comfort meal during busy weeknights. The rich aromatics and hearty lentils create a deeply satisfying dish that tastes like it took hours but comes together with surprising ease. Each spoonful delivers warmth and complexity that makes this curry irresistible.

I first created this curry when looking to use up leftover pork tenderloin and some red lentils hiding in my pantry. What started as a kitchen experiment has become one of our most requested family meals especially on cool evenings when we crave something nourishing yet exciting.

Ingredients

• Pork tenderloin: Transforms into succulent bites after a proper sear creating a meaty foundation
• Red lentils: Cook quickly and break down beautifully thickening the curry naturally
• Garam masala: Brings authentic Indian flavor with its perfect blend of warming spices
• Jalapeno: Adds brightness and heat select one with visible striations for optimal flavor
• Vegetable broth: Forms the base choose low sodium to control salt levels yourself
• Olive oil: Ensures proper browning of both meat and aromatics enhancing depth
• Carrots: Contribute natural sweetness and vibrant color perfect for balancing spice
• Garlic: Infuses the entire dish with aromatic complexity fresh cloves yield best results

Step-by-Step Instructions

Sear the Pork:

Heat 2 tablespoons of olive oil in your Dutch oven until shimmering but not smoking. Season pork pieces thoroughly with salt pepper and chili powder ensuring each piece is coated. Add to the hot oil in a single layer giving each piece space to properly brown. Cook for about 2 minutes per side until a golden crust forms this develops crucial flavor compounds. Remove and set aside on a plate.

Bloom the Spices:

Add remaining olive oil to the same pot and heat until shimmering. Immediately add garam masala and cumin stirring constantly for 30 seconds until fragrant. This awakens the essential oils in the spices dramatically enhancing their flavor profile.

Build the Aromatics:

Add onion garlic carrot and jalapeno to the bloomed spices stirring to coat evenly in the spiced oil. Cook for 2 to 3 minutes stirring occasionally until vegetables begin to soften and onions turn translucent. The bottom of the pot will develop a brown fond which contains concentrated flavor.

Simmer to Perfection:

Return the seared pork to the pot then add lentils and vegetable broth stirring to incorporate everything. Taste the liquid and adjust seasoning with additional salt and pepper if needed. Cover with a tight fitting lid reduce heat to maintain a gentle simmer and cook for approximately 30 minutes. Check occasionally and stir to prevent sticking. The lentils should completely soften and begin to break down creating a naturally thick curry.

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The garam masala truly makes this dish shine. I discovered its transformative power years ago when an Indian neighbor shared her homemade blend with me. While store bought works perfectly well if you ever have the chance to use freshly ground garam masala the difference is remarkable. The complexity and aromatic quality it brings to the curry creates layers of flavor that continue to develop as you eat.

Perfecting Your Lentil Texture

Achieving the ideal lentil texture requires attention to timing. Red lentils naturally break down during cooking unlike their green or brown counterparts. For a creamier curry allow them to simmer until they completely lose their shape about 30 minutes. If you prefer more texture reduce cooking time by 5 minutes. Never add salt to lentils until they have begun softening as salt can toughen their exteriors and increase cooking time. The lentils will continue to absorb liquid as they sit making this curry even more flavorful the next day.

Make It Your Own

This curry welcomes adaptation based on what you have available. Chicken thighs work beautifully as a substitute for pork tenderloin offering similar richness. For a vegetarian version omit the meat entirely and add an extra cup of chopped vegetables like bell peppers cauliflower or sweet potatoes. Coconut milk can replace half the broth for a creamier variation with tropical notes. Green lentils can substitute for red though they require longer cooking time approximately 45 minutes and will maintain their shape creating a different yet equally delicious texture.

Serving Suggestions

While perfectly delicious served simply over steamed basmati rice this curry truly shines when paired thoughtfully. Warm naan bread makes an excellent accompaniment for scooping up the thick sauce. A side of cool cucumber raita provides pleasing temperature contrast and helps balance the heat. For a complete Indian inspired meal serve alongside quick pickled onions a simple cabbage slaw or roasted cauliflower with turmeric. A final squeeze of fresh lemon juice just before serving brightens all the flavors and cuts through the richness.

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Commonly Asked Questions

→ Can I make this dish vegetarian?

Yes, you can easily make this dish vegetarian by omitting the pork and adding extra vegetables like bell peppers, potatoes, or cauliflower. You might want to add a bit more oil or a tablespoon of butter to compensate for the richness that pork provides. The lentils already offer plenty of protein, making it a satisfying vegetarian meal.

→ What can I substitute for garam masala?

If you don't have garam masala, you can make a simple substitute by combining 1/4 teaspoon each of ground cumin, coriander, cardamom, and cinnamon with a pinch of cloves and black pepper. Alternatively, curry powder can work in a pinch, though the flavor profile will be slightly different.

→ What type of lentils work best for this curry?

Red lentils are ideal for this curry as they cook quickly and break down to create a creamy texture. Yellow split peas or yellow lentils (moong dal) can work as substitutes, though they may require adjusting the cooking time. Brown or green lentils will hold their shape more and give a different texture to the finished dish.

→ Can I make this curry in advance?

Absolutely! This curry actually improves in flavor when made a day ahead, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or broth as the lentils will continue to absorb liquid as they sit.

→ What's the best way to serve this curry?

This curry is traditionally served over steamed basmati rice, but it's also delicious with naan bread for scooping. For a lower-carb option, serve it with cauliflower rice. A side of cooling cucumber raita or a dollop of plain yogurt helps balance the spices, and a sprinkle of fresh cilantro or parsley adds brightness.

→ Can I freeze leftovers of this curry?

Yes, this curry freezes exceptionally well. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth if needed to reach desired consistency.