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Italian-Style Pork & Lentils
with Caper & Roasted Pepper Relish
35 MIN
2 Servings
From the Test Kitchen
To pair with Italian-seasoned pork chops, we’re tossing a hearty trio of kale, shallot, and fresh tomatoes (cooked with sweet balsamic vinegar) with black beluga lentils, known as the “caviar” of the legume world for their rich flavor.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Wellness Details
Carb Conscious
Mediterranean Diet
600 Calories Or Less
-
NutritionPER SERVING
-
Calories590 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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½ cup Black Beluga Lentils
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2 cloves Garlic
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2 Tbsps Balsamic Vinegar
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1 bunch Kale
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4 oz Grape Tomatoes
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1 Shallot
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1 oz Sliced Roasted Red Peppers
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1 Tbsp Capers
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
1
Cook the lentils
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.
2
Prepare the ingredients & make the relish
Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the peppers and capers; combine in a bowl. Add 1/2 teaspoon of olive oil and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.
3
Cook the steaks
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare,* or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Cook the vegetables & finish the lentils
While the steaks rest, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the halved tomatoes and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened. Turn off the heat. Transfer to the pot of cooked lentils; stir to combine. Taste, then season with salt and pepper if desired.
5
Slice the pork & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished lentils topped with the sliced steaks and relish. Enjoy!
1
Cook the lentils
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.
2
Prepare the ingredients & make the relish
Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the peppers and capers; combine in a bowl. Add 1/2 teaspoon of olive oil and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.
3
Cook the steaks
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare,* or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Cook the vegetables & finish the lentils
While the steaks rest, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the halved tomatoes and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened. Turn off the heat. Transfer to the pot of cooked lentils; stir to combine. Taste, then season with salt and pepper if desired.
5
Slice the pork & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished lentils topped with the sliced steaks and relish. Enjoy!
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