Lentil and Pork Stew
I had forgot about lentils until a client mentioned a dish she made. I suddenly was really in the mood for a warm, satisfying, stew. This recipe I think is one of those that could be easily modified and tweaked and come out great every time. So don't take the ingredients too seriously. Have fun and play with flavors and ingredients you have on hand.
1 lb pork shoulder or pork ribs. Fat trimmed and cut into cubes
1 TBS Olive oil, coconut oil, or avocado oil
salt & pepper
1 cup yellow onion diced
3 carrots chopped up into 4 pieces or so each
2 celery stalks chopped
1/2 or 1 small apple chopped up
3 garlic cloves chopped
1 tsp thyme
1 tsp basil
pinch of cayenne
1/2 cup brown lentils- rinsed
1/2 cup pumpkin puree
1 TBS tomato paste
2 TBS Coconut aminos or soy sauce
3-4 cups beef broth (just need enough to cover everything in the crock pot)
Sauté the salt and pepper, onion, carrot, celery, apple, garlic until just softened.
Add the cubed meat, lentils, and thyme and basil and cayenne and stir it up.
Cover with the liquid ingredients; pumpkin puree, tomato paste, broth, and coconut aminos or soy sauce.
Cover and cook on low for 8 hours.
I also drizzled about a TBS of balsamic vinegar on each bowl along with some chopped fresh parsley.