Have some leftover pork roast? Dice and stir into this warming soup. Serve with green salad and sourdough bread.

Ingredients

  • 1 pound pork loin roast (cooked, cut into 1/2-inch cubes)
  • 1 tablespoon olive oil
  • 1 1/2 cups onion (chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 cups celery (chopped)
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 6 cups chicken broth
  • 3/4 cup lentils
  • 14 1/2 ounces diced tomatoes (in juice)
  • 2 teaspoons cider vinegar

Directions

  1. 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.
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