Pork Stew with Lentils

This will keep you warm in the winter! Pork, lentils and chick peas marry in a stew flavored with southern Mediterranean herbs and spices.  You could easily substitute lamb for the pork to suit your preferences.
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced

2 lb pork shoulder, cut into 1-inch pieces
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp herbes de Provence or Italian herbs
2 cloves garlic, minced

1/2 cup dark French Puy lentils
1 can chick peas, rinsed and drained
1 15-oz can diced tomatoes
2 cups chicken (or other) broth

in a large Dutch oven, sauté the carrot, celery and onion (mirepoix) in a bit of olive oil for 12-15 minutes. Allow the veggies to soften and begin to caramelize. Remove to a bowl.

Heat the same pot to high with a bit of olive oil and brown the pork on all sides for about 10 minutes. Add the fennel, cumin, herbs and garlic for the last 2-3 minutes.

Add the beans, tomatoes and broth and salt and pepper to taste. You should have just enough liquid t cover the solids.  Adjust with a bit of water if necessary.

Bring to a boil, reduce to a simmer, stir and cover. Cook for about 1 to 1-1/2 hour, until the lentils are cooked through and the meat is tender and falling apart.  Stir every once in a while, checking the moisture level. Adjust with water to a stew consistency.

Serves 6.

Cook’s Note: This is great served with rice and sautéed cabbage and Brussels sprouts.

You can also make this dish with lamb.