Supposedly there are four seasons. However, here in DC, both fall and spring seem to last for a matter of hours. Yet, to me, few things say “fall food” like lentils.
So, armed with only that idea, it was off to the grocery store to see what I could come up with. While I know lentils are a staple of most vegetarians’ diets, I wanted to add a meat or protein (usually I do salmon with lentils, but if you follow me on Instagram you’ll remember we just had salmon on Thursday)– Lucky for me, pork tenderloin was on sale.
Here’s the result.
For starters, I rendered some bacon in a saucepan, reserved most of the bacon fat, and then tossed in some lentils and beef stock. While they were cooking, I chopped some red pepper and shallot and cooked them down in the (previously mentioned) bacon fat. Once ready to serve, I tossed in some diced granny smith apple (apple and pork, always a winning combo) and a dash of lime juice. To be completely truthful, I wanted lemon juice, but it was buried in the fridge, and I didn’t feel like making the effort.
For the pork, nothing special- dry rubbed with a combo of cumin, pakrika, garlic, dry mustard, and chipotle powder, then simply grilled.
If your fall lasts more than a few hours — give it a shot.