Lentils with meat

Ingredients for Cooking Lentils with Meat

  1. Pork (fresh pulp) 400-500 grams
  2. Lentils (any grade) 1 cup
  3. Onion 1 piece (large)
  4. Tomato paste 1 tablespoon
  5. Vegetable oil 2-3 tablespoons
  6. Broth or purified water 1 cup and 1 tablespoon
  7. Salt to taste
  8. Ground black pepper to taste
  • Main Ingredients: Pork, Onion, Lentils
  • Portion 3-4
  • World Cuisine


A glass (capacity of 250 milliliters), a tablespoon, a wooden kitchen spatula, paper kitchen towels, a colander, a deep bowl, a kitchen knife - 2 pieces, a cutting board - 2 pieces, a stove, a cauldron with a lid (capacity 4 liters), a serving plate.

Cooking lentils with meat:

Step 1: prepare the ingredients.

Such an everyday dish will perfectly restore strength after a hard working day. So, first we take a piece of fresh pork pulp, thoroughly rinse it under a stream of cold running water. We dry it with paper kitchen towels, put it on a cutting board and cut off veins, excess fat, film, and also small bones, which very often remain on the log house, with a sharp knife. After that, we cut the meat in small portioned pieces from 2 to 2.5 centimeters in size, transfer them to a clean deep dish, sprinkle with salt, black pepper, mix with clean hands until a homogeneous consistency and leave it in this form at room temperature at 15-20 minutes.

Next, pour the lentils on the countertop, sort it out, simultaneously eliminating any kind of litter, throw it into a colander, rinse and leave in the sink until use so that the glass is excess liquid.

Then, using a clean knife, peel the onion, rinse it, dry it, send it to a new board and chop it with rings, half rings, quarters or cubes 1 cm thick. Then we lay out on the countertop the remaining products that will be needed to prepare the dish, and proceed to the next step.

Step 2: cook the lentils with meat.

We put a deep cauldron on a medium fire and pour a little vegetable oil into it. After a few minutes, dip the slices of pork in a well-heated fat and fry them until half cooked for 10-15 minutes, for which the meat is browned and acquires an attractive beige-brown shade.

As soon as this happens, add chopped onions to it and, constantly stirring them with a wooden spatula, cook together 3-4 minutes until the vegetable is golden.

Then pour one tablespoon of tomato paste and purified water or broth into the cauldron. We loosen everything until smooth and stand on the stove for 2 minutes, the aroma will be amazing.

Next, add lentils to the pork, the remaining broth or water. Mix everything thoroughly, taste it and, if necessary, season with a large number of spices.

Then we bring the liquid to a boil, reduce the level of fire under the cauldron to the minimum, cover it with a lid and cook the dish until fully cooked 50-55 minutes without stirring! When the lentils become soft, turn off the plate and let the aromatic dish brew more 7-10 minutes. After that, lay it out in portions on plates and serve to the table.

Step 3: serve lentils with meat.

Lentils with meat - a simple dish for every day. After cooking, it is insisted for a while in a covered form. Then they are distributed in portions on plates, at will, chopped dill, parsley, cilantro or basil with finely chopped fresh herbs and served at the table as a full-fledged main course for lunch or dinner. This miracle is somewhat reminiscent of pea porridge, but with a more intense aroma and deep special flavor. As an addition to such a chic meal, you can offer marinades, pickles or vegetable salad. Cook with pleasure and enjoy homemade food!
Enjoy your meal!

Recipe Tips:

- the set of spices indicated in this recipe is not considered essential, it can be supplemented with any other spices, as well as dried herbs, which are suitable for preparing dishes from legumes or meat;

- very often, along with onions and meat, stew carrots chopped on a grater or diced sweet salad pepper;

- an alternative to vegetable oil - cream or any other fat;

- to prepare this dish, you can use purified water or broth from any type of meat: pork, beef, chicken, duck, turkey or vegetables.