Ingredients:

• 2 pounds pork shoulder, boneless, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 cup dried lentils, rinsed
• 6 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Chopped fresh cilantro for garnish

Instructions:

1. Brown the Pork:

   • In your Platinum 20 QT pot, heat the olive oil over medium-high heat.
   • Add the pork pieces in batches, browning them on all sides (about 5–6 minutes). Remove the pork and set it aside.

2. Sauté Vegetables:

   • In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften and the onions become translucent.

3. Add Spices:

   • Stir in the ground cumin, paprika, oregano, salt, and pepper. Let the spices cook with the vegetables for another 2 minutes to bring out their flavors.

4. Simmer the Soup:

   • Add the browned pork, lentils, chicken broth, diced tomatoes, and bay leaves to the pot. Stir everything together to combine.
   • Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 1–1.5 hours, or until the pork is tender and the lentils are fully cooked.

5. Finish the Soup:

   • Once the pork is tender and the lentils are cooked through, remove the bay leaves and stir in the lemon juice to brighten up the flavors.

6. Taste and Adjust:

   • Taste the soup and adjust the seasoning with salt, pepper, or extra lemon juice if needed.

7. Serve:

   • Serve hot, garnished with fresh chopped cilantro for a burst of color and freshness.

Tips:

• For a richer flavor, you can brown the pork in batches, making sure to get a good sear on all sides.
• If you like a thicker soup, you can partially blend it with an immersion blender for a creamy texture.