Pork and Lentil Soup
Have some leftover pork roast? Dice and stir into this warming soup. Serve with green salad and sourdough bread.
1 pound roasted boneless pork loin, cut into 1/2-inch cubes
1 tablespoon olive oil
1 1/2 cups chopped onion
2 cloves garlic, minced
1 1/2 cups chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
6 cups chicken broth
3/4 cup dried lentils
1 (14.5-ounce) can diced tomatoes in juice
2 teaspoons cider vinegar
- In a large saucepan, heat olive oil over medium heat; sauté onion, garlic and celery, stirring, until slightly soft. Stir in thyme, pepper, broth and lentils. Bring to a boil; lower heat and simmer until lentils are tender, about 20 minutes.
- Stir in diced pork, tomatoes and vinegar; heat briefly until heated through. Serve hot.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.