NEW FAVORITE WEEKNIGHT MEAL ALERT.
(sorry to scream at you.) (all the time.)
This recipe is so fun! I already can’t wait to talk about it, which would be right now.
It’s mostly unique. Different. A total flavor switcheroo for your tongue face. Ingredients you miiiiight not think about on the regs, but are still super easy to find. You know how I do. I keep it simple.
Black lentils! Are you into them? You should be. They’re super similar to French green lentils (really dark, smaller, dense, pebble like), and hold up to their guts once boiled. I really, really prefer them over the regular green lentils like these, which are much paler in color, and get mushy once they even THINK about touching hot water. NERP.
Chinese 5-spice! Are you into it? You should be. A little goes a long way, and to me, the flavor is like nothing else. Mostly savory (so it’s perrrrfect with ground pork), but with a touch of sweet that makes your chin pop up all, “Whoa whoa, hold on. What was that? I liked it.”
The recipe is stupid simple. You boil the lentils in hot water until they become toothy, maybe 15 minutes? 20?
You’ll brown your ground pork in a pan and season it with the Chinese 5-spice. You’ll remove the pork, then sauté a bunch of minced ginger and garlic. Also known as life jubilation.
Now, toss in a diced white pattypan squash. And listen, before you’re all, “PATTYPAN IS A SUMMER THING, BEV.” I know. I actually found this little white pup at the farmer’s market a couple of weeks ago, so if you can’t find it (which I think most markets are closed by now?), use any squash you dig. Or dig up! Hahahaha.
Sauté the squash until you get some good searing all over, and it tenderizes just a tad. Add that pork back. Add those lentils, man.
Add a bunch of lime juice, a good drizzle of olive oil, a bunk ton of chopped cilantro and mint. Pinch of salt. You know.
That’s it! And oh my gosh. It’s just so dang good. Like, I wish we could all go lentil bobbing together right now.
Wait, did you x out?
These FLAVORS. I had no idea lentils and seasoned pork would marry up so well together. It’s almost less about that, and more about the punch from the fresh lime. That lime, ugh. It lassos the cilantro and mint and WHIPS THIS DISH INTO SUBMISSION.
It’s all so freaking good. Nice textures, insane flavors, unexpected sexiness. You in?
It’s your new life calling.
You do remember that Mama said knock you out?