I made this for myself last Friday evening and had enough left over to provide myself with a tasty lunch for work on Monday as well. It’s easy to do – I just cobbled it together from a few trusted ingredients.
2 tablespoons of olive oil
300g of pork tenderloin, trimmed of fat and chopped into bite-sized pieces
50-70g of chorizo, skinned and roughly chopped
1 brown onion, peeled and half thickly sliced, half chopped
2 fat garlic cloves, peeled and thinly sliced
½ a red pepper, de-seeded and sliced
½ a green pepper, de-seeded and sliced
1 leek, sliced
400g tin of green lentils, drained and rinsed
440g tin of chopped tomatoes
2 teaspoons of fresh thyme leaves
50ml of dry white wine
Sea salt and freshly ground black pepper
A dash of angostura bitters
250ml of chicken stock
Heat the olive oil in a large sauce pan over a medium heat.
Gently fry the onions and until starting to soften. Add the garlic and leek and fry for a further minute.
Increase the heat, add the pork pieces and cook until nicely browned all over.
Push the pork and onions to one side and add the chopped chorizo, frying quickly, until they start to release the distinctive orange oil and start to go crispy.
Stir well to combine the ingredients and then add the sliced red and green pepper. Fry for a couple of minutes, until just starting to soften, then sprinkle over the thyme leaves and season well with salt and black pepper.
Add the white wine and use it to deglaze the base of the pan. Then add the chopped tomatoes, chicken stock and angostura bitters.
Bring to the boil, and then stir, lower the heat, cover and simmer for 25-30 minutes, stirring occasionally.
After 30 minutes add in the lentils, stir well to combine, re-cover and continue to cook for another 20 minutes, until the sauce had thickened and everything is cooked through.
Serve immediately with some thick crusty bread.