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Grilled Chops and Spicy Brown Lentils with Tomatoes and Curry


  • 8 pork chops or medallions
  • 1 ½ cup brown lentils
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 each small onion, diced
  • ½" piece ginger, peeled & minced
  • 2-3 each serrano chiles, minced
  • 2 each tomatoes, diced
  • 1 tablespoons coriander, ground
  • ¼ teaspoon turmeric
  • 1 Table spoons curry powder
  • ½ teaspoon salt
  • ½ tablespoon cilantro, chopped
  • Fresh Lemon juice as needed


  1. Pick over, wash, and soak the lentils in water to cover for at least 30 minutes.
  2. Heat the oil in a wok over medium high heat. Add cumin seeds. When they stop sizzling, add the onions and brown them lightly, stirring frequently for 3 - 4 minutes. Add the green chiles and ginger and stir-fry for 2 - 3 minutes.
  3. Add the tomatoes and continue to cook, mashing the tomatoes with the back of a wooden spoon, for 2 to 3 minutes. Add the coriander, cayenne and turmeric and mix well.
  4. Drain the lentils and add them to the saucepan, along with 4 ½ cups of water curry and the salt. Bring to a full boil, reduce the heat and cover. Cook for 35 - 40 minutes or until the lentils are tender. Using the back of a wooden spoon, mash some for the lentils so that the mixture forms a thick soup.
  5. Grill chops and serve over the lentils sliced topped with lawash.

Yield: 8 servings
Serving Size: 1 pork chop with ½ cup lentils
Source: The Culinary Institute of America at Greystone, Napa Valley California

Grilled Chops Nutrition Label


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