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Pork And Lentil Stew Recipe
|Boneless pork shoulder||3 Pound, cut into 1 inch cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon (Progresso)|
|Chopped onion||1 Cup (16 tbs)|
|Tomato puree||29 Ounce (1 Can, Progresso)|
|Water||1⁄2 Cup (8 tbs)|
|Canned lentil soup||38 Ounce (2 Cans, 19 Ounces Each Progresso)|
|Peeled potato chunks||3 Cup (48 tbs) (1 Inch Size)|
|Celery chunks||3 Cup (48 tbs) (2 Inch Size)|
Serving size: Complete recipe
Calories 4677 Calories from Fat 2059
% Daily Value*
Total Fat 228 g350.9%
Saturated Fat 65.9 g329.5%
Trans Fat 1.6 g
Cholesterol 843.8 mg
Sodium 8601.9 mg358.4%
Total Carbohydrates 378 g125.9%
Dietary Fiber 86.2 g344.8%
Sugars 65.2 g
Protein 311 g622.4%
Vitamin A 118.5% Vitamin C 208%
Calcium 72% Iron 270.5%
*Based on a 2000 Calorie diet
In a large saucepot or skillet heat olive oil until hot.
Add a few pieces of the pork.
Brown on all sides.
Remove from saucepot; set aside.
Repeat with remaining pork.
Add onion to drippings left in saucepot.
Saute until tender, about 5 minutes.
Stir in tomato puree and water, stirring to loosen panicles from bottom of skillet.
Return pork to saucepot.
Bring to a boil.
Reduce heat and simmer, covered, for 45 minutes, stirring occasionally.
Add lentil soup, potatoes and celery.
Return to a boil.
Reduce heat and simmer, covered, until pork and vegetables are tender, about 30 minutes, stirring occasionally.