Pork & Lentils

 

Pork Loin, Mushrooms, beluga lentils, Curry-roasted parsnips

Yield: 4 Servings

4 Pork Loin (4oz ea)

2 tablespoon olive oil

1 cup enoki mushroom (or mushroom of your choice)

sea salt & pepper as needed

Roasted Parsnip

8 parsnips

1 tablespoon curry powder

2 tablespoon olive oil

sea salt & pepper as needed

Lentils

1 pound beluga lentils

1 quart chicken bone broth

1 tablespoon sea salt

1/2 teaspoon cumin