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
- 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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