PORK AND LENTIL STEW

3 TB. extra virgin olive oil
1# of pork cubes
1/2 lg. yellow onion (chopped)
4 med. carrots (peeled and chopped)
2 lg. tomatoes (chopped)
2 ribs of celery (chopped)
2 cups dry lentils ( that have been sorted and free from any stones)
7 cups of chicken broth ( one of the cups can be a cup of dry white wine)
2 TB. balsamic vinegar
2 TB. Sriracha Hot chili sauce
2 tsp. Herbes of Provence
1 Bay leaf
1/4 tsp. of fresh ground pepper

In a large heavy stew pot, heat the olive oil, and add in the pork cubes, onion, carrots, tomatoes, celery, chili sauce and Herbes of Provence.  Cook until vegetables are tender and pork cubes are browned and partially cooked.  Remove pork cubes and set aside.

To the remaining pot add the in lentils, chicken stock, wine, bay leaf and pepper. Heat to a boil. Reduce heat to simmer and  add in the pork cubes and continue to let cook for 45min.- 1hour, stirring as needed to prevent sticking.  Water can be added if the stew gets to thick.   Stir in balsamic vinegar when lentils are cooked.

Garnish with olive oil, sour cream , chives and pumpkin seeds if desired. (pictured)