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Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo















Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


½ pound lentils
½ small white onion
1 x sea salt
to taste
The pork
1 pound pork stew meat
boneless, cut into 1 inch cubes
1 x sea salt
to taste
The seasoning and final cooking
5 small ancho chilies
deveined, seeded, lightly toasted
¼ pound tomatoes
1 each garlic cloves
peeled, roughly chopped
¼ teaspoon oregano
mexican if possible
1 Whole cloves, ground
1 ½ Inch cinnamon sticks
1 tablespoon lard
1 medium plantain
peeled and cut into 1/4 inch cubes
2 slices pineapple
peeled, cored, and cut into, small triangular wedges


The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them.

Rinse them in two changes of water and put into a pan.

Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils.

Set over medium heat and bring to a fast simmer.

Continue simmering until the lentils are quite soft about 3 hours, depending on their age.

Keep a pan of near-boiling water on the side, ready to add if necessary.

Put the pork pieces into a pan; add salt to taste and water to cover.

Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes.

Strain, reserving the broth, and set broth and meat aside.

Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy.

Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender.

Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes.

Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes.

Adjust salt and add water if necessary.

The mixture should be like a thick soup.

The Art of Mexican Cooking From the collection of Jim Vorheis


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 32815% of calories from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 18mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 23g 93%
Sugars g
Protein 36g
Vitamin A 93% Vitamin C 41%
Calcium 7% Iron 39%
* based on a 2,000 calorie diet How is this calculated?


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