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Pork And Lentil Stew

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  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)

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


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Nutrition Rank

Nutrition Facts

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 mg281.3%

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

Pork And Lentil Stew Recipe