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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (463g)|
|Recipe Makes: 6|
|Calories from Fat: 92 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 32.5mg||10 %|
|Sodium 379.1mg||13 %|
|Potassium 878.2mg||23 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 17.1g|
|Protein 17.3g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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