Pork And Lentil Stew Recipe
Ingredients
| 3 pounds boneless pork shoulder, cut in 1-inch cubes | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 3 tablespoons Progresso Olive Oil | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Progresso tomato puree | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Lentil | 2 Can (10oz) | |
| 3 cups peeled potatoes in 1-inch chunks | ||
| 3 cups celery in 2-inch chunks | ||
Directions
Coat pork cubes with flour mixed with salt and black pepper.
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.
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.
Chef
