Servings: 4
Calories: 800kcal
Ingredients
- 4 boneless pork chops large diced
- 8 oz spicy sausage chorizo, andouille or Italian sausage
- 2 tbsp olive oil
- 1 white onion diced
- Pinch of salt and black pepper optional
- 5 garlic cloves minced
- 4 celery stalks chopped
- 3 carrots peeled and diced
- 1 bag of dry lentils 16 oz
- 2 bay leaves
- 2 sprigs rosemary chopped
- 2 tsp smoked paprika
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion; sauté for 2-3 minutes until softened. Add pork chop pieces, sausage and a pinch of salt and black pepper, if desired. Cook, stirring occasionally, until pork and sausage begin to brown.
- Add garlic, celery and carrots; cook, stirring for another 5-7 minutes. Add lentils, bay leaves, rosemary and smoked paprika. Stir and cook for 2-3 more minutes.
- Add 6 cups of water; stir until incorporated. Season with salt and pepper, to taste. Bring mixture to a boil then reduce heat to a simmer.
- Cover pot with a lid and simmer lentil mixture for 30-40 minutes, stirring occasionally. Cook until lentils are tender and pork chops reach an internal temperature of 145° F, followed by a 3-minute rest, and sausage reaches 160° F.
- Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette, if desired.
Nutrition
Serving: 410g | Calories: 800kcal | Carbohydrates: 81g | Protein: 63g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 530mg | Fiber: 14g | Sugar: 2g
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