Thursday, January 9, 2014

Lentil Vegetable Stew with Pork

Lentil and Vegetable Stew with Pork
adapted from One Perfect Bite


1 cup celery
1 yellow pepper diced
1 tablespoon vegetable oil
1 tablespoon minced garlic, minced 

1/2 lb. country style pork ribs or any other cut of soup meat.
8 cups water
1 1/4 cup lentils, rinsed 

Bouillon to equal number of cups of water or to your own taste
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 1/2 teaspoon dried thyme 
1/4 teaspoon pepper

2 cups carrots sliced
1 can (14-1/2 ounces) diced tomatoes, undrained

2-3 cups fresh spinach chopped
1 1/2 tsp. teaspoons apple cider vinegar 


Cook pork until tender and cut into bite size pieces. Set aside.
In a pan heat oil and saute celery and peppers. 

Add garlic and cook about 1 minute. 

Add water, pork, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper, carrots, tomatoes and bring to a boil. 

Reduce heat; cover and simmer for 35 minutes.

Add spinach and continue cooking until lentils are tender. 

Stir in vinegar and any additional salt or pepper.

The original recipe suggests serving over rice.  We had ours with my Southern Cornbread.  

The Chicken Chick

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