Ingredients:
2 tsp. canola oil
1 large yellow onion, diced
1 lb. pork tenderloin, cut into 1-inch cubes
2 garlic cloves, minced
2 cups vegetable broth
1 28-oz. can crushed tomatoes
1 cup dried green or brown lentils
2 large carrots, thinly sliced
2 tbsp. tomato paste
1/2 tsp. ground chipotle chili powder
2 tsp. Dijon or grainy mustard
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1 tbsp. fresh thyme leaves
Nonfat Greek yogurt (for serving)
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, stirring often (about 6 minutes).
3. Add pork and garlic, stir until cubes are browned (about 5 minutes).
4. Add broth, tomatoes, lentils, carrots, tomato paste, chipotle powder, mustard, cumin and pepper; stir well. Bring to a boil and simmer uncovered until lentils are tender (about 30 minutes).
5. Stir in 2 tsp. of thyme leaves and heat 2 minutes.
6. Ladle into bowls. Garnish with yogurt.