CONCHITAS WITH PORK CHOPS AND LENTILS

INGREDIENTS

• 2 L of water
• A pinch of salt
• 200 g of Shells La Moderna®
• 1 teaspoon of unsalted butter
• 2 teaspoons of olive oil
• 200 g of smoked pork chop, diced
• 1/2 red onion, diced
• 2/3 cup of honey pineapple, diced
• 1 1/2 cups of lentils, cooked in unsalted water
• 2 tablespoons of parsley, washed, sanitized, and roughly chopped
• A pinch of cumin and black pepper

INSTRUCTIONS

1. Heat the water with salt in a tall pot until it boils.
2. Immediately add Shells La Moderna® and cook until they are al dente (check cooking times marked on the package).
3. Drain and set aside.
4. Heat butter and oil in a pan and cook diced pork chops until browned.
5. Add onion and pineapple, mix well, and sauté for 2 minutes.
6. Add cooked lentils to the pan with the pasta, stir and sauté for another couple of minutes.
7. Enhance the flavor with parsley, cumin, and black pepper.
8. Serve hot and enjoy.