Makes 4-6 servings for dinner or lunch
- 3/4 pound green lentils
- 1 bay leaf
- 1 pound pork, cut into bite-sized chunks (or chicken thighs/breasts or tofu)
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1 tsp dried thyme
- 1/2 cup chicken broth (or white wine or combination of the two)
- 1 1/2 TBS mild brown mustard (I used Raye's Wintergarden, which has a touch of dill)
- 2 TBS balsamic vinegar
- 1/4 cup fruity olive oil
- 2 TBS chopped fresh oregano
- 1/2 cup gorgonzola crumbles
Meanwhile... Season pork chunks well with kosher salt and black pepper. In a wide skillet with high sides or large pot, brown and cook through the pork over medium high heat. Remove from pot and put aside. Add chopped onion, minced garlic and dried thyme and cook over medium low heat (don't burn the garlic!) until softened. Add broth and/or white wine to deglaze the pan. Add drained lentils and pork chunks, stir to combine over low heat until everything is warmed through. Turn off heat, add fresh oregano. Combine mustard, balsamic vinegar and olive oil in a cup and whisk to emulsify. Pour over lentil salad and stir to coat. Add gorgonzola crumbles. Serve.
NOTE: if you are making this for one or two and will be keeping some as leftovers, do not add all of the gorgonzola to the salad, add it to individual plates. If you store the salad with the gorgonzola in it, the next day it will taste only of gorgonzola and lose all complexity. After reheating a portion, then add the gorgonzola.