Have some leftover pork
roast? Dice and stir into this warming soup. Serve with green
salad and sourdough bread.
Pork
and Lentil Soup
- 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 1/2-ounce) can diced tomatoes in juice
2 teaspoons cider vinegar
- In a large saucepan, heat
olive oil over medium heat; saute 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 Pork, The Other White
Meat.
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