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Heat oil in a large, heavy pot over low heat. Add the chopped onion and celery. coo, stirring often, until vegetables are wilted (about 10 minutes).
Crush the tomatoes by hand (or in a blender) and add to the pot. Follow that with the broth and lentils. Bring to a boil, reduce the heat and simmer, incovered for about 20 minutes. Stir occasionally.
Stir in 1/2 of the parsley, the wine, and garlic. Season to taste with salt, red & black pepper, and cloves. Simmer for another 25 minutes or so then add the cilantro and smoked pork. Simmer an additional 5 minutes and serve.
Garnish with a sprig of cilantro if desired
Each (app 1 cup) serving contains an estimated:
Cals: 212, FatCals: 65, TotFat: 7g
SatFat: 2g, PolyFat: 0g, MonoFat: 4g
Chol: 29mg, Na: 443mg, K: 977mg
TotCarbs: 20g, Fiber: 6g, Sugars: 3g
NetCarbs: 14g, Protein: 17g
We served this with crisp, multigrain crackers.
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