Pâté Chinois aux Lentilles et Porc Haché, Version Tex-Mex Gratinée

1.In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for about 25-30 minutes or until lentils are tender. Drain any excess liquid and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

3.Add the ground pork to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Mix well and cook for an additional 2 minutes. Add the salsa and stir to combine. Remove from heat.

4.In a large mixing bowl, combine the cooked lentils with milk, butter, garlic powder, and cayenne pepper (if using). Mash the mixture until smooth and creamy, adjusting seasoning as needed.

5.Preheat the oven to 375°F (190°C). In a greased baking dish, spread half of the lentil mixture evenly on the bottom. Layer the seasoned pork mixture on top, followed by the remaining lentil mixture. Finally, sprinkle the shredded cheddar cheese generously over the top.

6.Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown. Let it cool for a few minutes before serving.

7.Garnish with fresh cilantro before serving.