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Sunday, 6 April 2014

Lentil & Pork Slow Cooker Stew

By: Miriam Borys 

Servings: 4-6


1 small pork roast (1 lb. cut into cubes - about 2 cups of cubes)
1/8 cup olive oil
1 cup white wine
1 can lentils (540ml) drained & rinsed
1 large onion
1 large potato (cut into large chunks - no need to peel if using new potatoes)
1 large leek (cleaned & diced into large chunks)
1 can diced tomatoes with the juice
3 tsp. fresh rosemary
1 tsp. salt
1 tsp. pepper
1 tbsp. hot sauce
1 tbsp. potato starch
1/2 cup water

Sauté pork chunks in oil in a skillet with onions. Deglaze with 1 cup of white wine.
Transfer sautéed pork & onions with wine deglaze to the slow cooker.
Add lentils, potato chunks, leeks, diced tomatoes, herbs and spices.
Turn slow cooker to medium high and with the lid securely on allow the lentil stew to cook all day. When I arrive home a delicious aromatic lentil stew is ready to be thickened and served.
To thicken the stew add potato starch to the water and stir until no lumps. Add potato starch liquid to the stew stir and allow to cook for 1 more hour.
I usually sauté the meat and onions and prep the vegetables the night before so that all I have to do is add everything to the slow cooker.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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