2 teaspoons Canola oil
1 large yellow onion, diced
1 lb pork tenderloin, sliced into 1-inch cubes
2 each Garlic cloves, minced
2 cups unsalted or low-sodium vegetable broth
1 each ( 28 oz. can) crushed tomatoes
1 cup dried green or brown lentil
2 large carrots, thinly sliced
2 tablespoons tomato paste
1/2 teaspoon ground chipotle chili powder
2 teaspoons Dijon or grainy mustard
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, divided
2 pinchs Fresh thyme sprigs (optional garnish)
2 teaspoons nonfat greek yogurt (optional garnish)