1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion; sauté for 2-3 minutes until softened. Add pork chop pieces, sausage and a pinch of salt and black pepper, if desired. Cook, stirring occasionally, until pork and sausage begin to brown.

2. Add garlic, celery and carrots; cook, stirring for another 5-7 minutes. Add lentils, bay leaves, rosemary and smoked paprika. Stir and cook for 2-3 more minutes.

3. Add 6 cups of water; stir until incorporated. Season with salt and pepper, to taste. Bring mixture to a boil then reduce heat to a simmer.

4. Cover pot with a lid and simmer lentil mixture for 30-40 minutes, stirring occasionally. Cook until lentils are tender and pork chops reach an internal temperature of 145° F, followed by a 3-minute rest, and sausage reaches 160° F.

5. Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette, if desired.