Pork and Lentil Stew

Ingredients

• 1½ pounds Swift Boneless Pork Loin, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 cup dry brown or green lentils, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• Juice of 1 lemon
• Chopped fresh parsley, for serving

Directions

1. Prepare the pork. Pat the pork loin dry and cut it into bite-sized cubes. Season with salt and black pepper.
2. Cook the vegetables. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the aromatics. Stir in the garlic, smoked paprika, cumin and oregano. Cook for approximately 1 minute, or until fragrant.
4. Build the stew. Add the crushed tomatoes, lentils and chicken broth. Stir to combine, scraping the bottom of the pot to release any browned bits.
5. Add the pork. Stir the cubed pork loin into the stew. Bring the mixture to a gentle boil, then reduce the heat to low and cover.
6. Simmer. Cook for 35–40 minutes, stirring occasionally, until the lentils are tender and the pork reaches an internal temperature of 145°F. Add additional broth or water as needed if the stew becomes too thick.
7. Finish and serve. Stir in the fresh lemon juice. Taste and adjust the seasoning with additional salt and pepper. Divide among bowls and garnish with chopped parsley.