Those seed-like little buggers. I cannot say that I cook with them very often, but when I do it always seems like it is in conjunction with pork. I’d have to say that more often than not the dish reminds me of the Mediterranean part of the world. It is funny, then, to know that the number one producer of lentils in the world……Canada.

Roasted Pork With Lentils

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Tender pork, hearty lentils and savory shallots.

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A good collection of ingredients.

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Spicing the pork loin.

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It’s all ready to go.

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Cooking the lentils.

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Shallots and wine.

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The pork is ready.

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Roasted Pork With Lentils

Prep Time: 0 hours 5 minutes | Cook Time: 0 hours 35 minutes | Servings: 4 servings | Difficulty: Easy


3/4 cup dried green lentils
3/4 pound cubed peeled butternut squash ( 1/2 medium squash)
2 bay leaves
2 tablespoons dijon mustard
6 sprigs thyme, leaves only
1 large pork tenderloin (about 1 1/4 pounds)
2 tablespoons breadcrumbs (preferably panko)
2 slices bacon, chopped
4 shallots, thinly sliced
1 stalk celery, diced
1/2 cup dry red wine
1/2 cup finely chopped fresh parsley


Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.

Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.

Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.

Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.

Per serving: Calories 454; Fat 11 g (Saturated 3 g); Cholesterol 100 mg; Sodium 384 mg; Carbohydrate 41 g; Fiber 7 g; Protein 44 g

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Categories: Main Dish 3, Pork2, Recipes, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

3 Comments on “Lentils”

  1. March 10, 2016 at 3:54 pm #

    I am starting to use more lentils these days. Such a satisfying dish when adding lentils hot or cold. What is that added yellow/ white glob on the plate? (last picture)


  2. March 12, 2016 at 10:00 am #

    Canada, really? Wow, who knew lol! And I live in Canada lol. Recipe is making my stomach growl!


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