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Lentil and Pork Tomato Stew with Cumin and Spinach
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 1 teaspoon ground cumin
  • 1 cup dried brown lentils, rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 4 cups fresh spinach
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic and cook for one minute. Add the pork cubes and brown them on all sides.
  • Sprinkle in the cumin and stir to coat the meat. Add the lentils, crushed tomatoes, and chicken broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes until the lentils and pork are tender. Stir occasionally.
  • Taste and season with salt and black pepper. Add the spinach and stir until it wilts, about two minutes. Serve hot.

Notes

If the stew thickens too much during simmering, add a splash of broth to loosen it. Spinach can be swapped for baby kale if needed, but add it a few minutes earlier. Leftovers store well in the fridge for three days and reheat gently on the stove with a little extra broth.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife