Pork And Lentil Stew

• 3/4 cup brown lentils rinsed
• 2 1/16 cups bread mix pack ciabatta
• 2 1/2 tablespoons olive oil
• 1 1/8 pounds pork tenderloin cut into cubes
• 2 onions diced
• 1 3/4 pounds parsnips trimmed and diced
• 1/2 celery bulb, trimmed and chopped
• 3 1/8 cups vegetable stock
• 1 tablespoon fresh horseradish grated, could use 2 tbsp hot horseradish sauce
• 1 apple cored removed and chopped
• 4 tablespoons fruit vinegar
• 1 tablespoon caster sugar
• flour to dust

1. Make the bread mix according to the package instructions. Sprinkle the dough with flour then leave to proof as directed.
2. Heat 2 tbsp oil in a saucepan and sear the pork for around 3 mins, turning, then remove from the pan. Work in batches, if necessary. Add the onions and saute for 2-3 mins. Add the parsnips, celery root and lentils to the pan then deglaze with the stock and stir in 3 cups water. Bring to a boil slowly then simmer for 12-15 mins, until the vegetables are tender. Mix in the horseradish, apple, vinegar, sugar and pork and season. Transfer to a large baking dish and set aside.
3. Roll out the bread dough on a lightly floured work surface until it is just larger than the baking dish. Lay the bread over the dish and press down to seal the sides. Bake for 40-45 mins then serve.

brown lentils rinsed, bread mix pack, olive oil, pork tenderloin, onions, celery, vegetable stock, horseradish, apple, fruit vinegar, caster sugar, flour

Taken from www.yummly.com/recipe/Pork-and-Lentil-Stew-1413058 (may not work)