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Warm Lentil and Pork Bowls

Serves 4
Prep Time 20 minutes
Cook Time 40 minutes

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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette, if desired.
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