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Ingredients
- 1 cup dry lentils
- 1 large sweet onion
- 3 medium carrots
- 3 ribs celery
- 1 lb boneless center-cut pork loin chops
- ¼ teaspoon kosher salt
- 1 teaspoon pepper
- 5 teaspoons grapeseed oil, divided
- 1 (10 oz) can diced tomatoes and green chilies
- 4 cups no-salt-added chicken stock (or broth)
- 2 tablespoons ham bouillon base
- ½ cup apple cider vinegar, divided
- 1 lb chopped fresh kale
- 8 teaspoons hot sauce, divided
Steps
- Wash and sort lentils following package instructions. Cut onion into ½-inch cubes (2 cups). Peel carrot, then cut carrot and celery into ½-inch-thick slices (1 cup each). Coat pork with salt, pepper, and 2 teaspoons oil (wash hands).
- Preheat 4-quart stockpot on medium-high 2–3 minutes. Place pork in pot; cook 1–2 minutes on each side until browned, then remove from pan. Add remaining 3 teaspoons oil to pot, stir in onions, and reduce heat to medium. Cook and stir 4–5 minutes until onions begin to soften.
- Stir in carrots and celery. Cook 2–3 minutes. Add lentils, tomatoes and green chilies (do not drain), stock, ham base, and ¼ cup vinegar. Bring to a boil, then boil 3 minutes.
- Add kale to pot, then cover and reduce heat to medium-low. Simmer covered 20–25 minutes until lentils and kale are tender.
- Meanwhile, cut pork into 1-inch cubes. Stir pork and remaining ¼ cup vinegar into stew. Cover and simmer 5 more minutes until pork is 145°F. Serve topped with hot sauce.
Amount per ⅛ recipe serving: Calories 230, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 30mg, Sodium 760mg, Total Carb 24g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%