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