Lentil and Pork Stew

1/4 cup oil
1/3 cup thinly sliced onion
1/2 cup slivered green pepper
1/2 cup sliced celery
1 cup thinly sliced carrots
1 lb. boneless pork shoulder, cut into 1" cubes
1 cup diced tomato
3 cups water
1 1/2 cups lentils, well rinsed
1 tsp. salt
1/8 tsp. pepper
1 large bay leaf
Few grains ground cloves


Heat oil in a Dutch oven or large saucepan over moderately high heat.
Add onion, green pepper, celery and carrots. Cook till tender. Remove with a slotted spoon.

In the same pan, brown the pork, adding a little more oil if necessary.
Drain off excess fat.

Add to pork the cooked vegetables, tomato, water, lentils, salt, pepper, bay leaf and cloves.
Bring to a boil. Reduce heat. Cover and simmer gently about 1 hour, stirring occasionally.
More water may be added if mixture seems too dry.


Makes 6 servings