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Pork And Lentil Stew

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Ingredients
  Boneless pork shoulder 3 Pound, cut into 1 inch cubes
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  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)
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Pork

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