Name: Pork & Lentil Soup
Ingredients: 1 large onion (chopped); 1 cup carrots (chopped); 1 cup celery (chopped); 6 large garlic cloves (minced); 1 pound pork tenderloin (cubed); olive oil; 6 ounces tomato paste; 12 cups water; 4 tablespoons beef bouillon granules; 2 bay leaves; 16 ounces lentils (rinsed and drained); 1/2 cup brown rice; salt & black pepper (to taste); parmesan cheese rind (optional)

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Pork & Lentil Soup

Course: Main Course, Soup

Servings:

Author: Sherry Moman

Ingredients

1 large onion chopped
1 cup carrots chopped
1 cup celery chopped
6 large garlic cloves minced
1 pound pork tenderloin cubed
olive oil
6 ounces tomato paste
12 cups water
4 tablespoons beef bouillon granules
2 bay leaves
16 ounces lentils rinsed and drained
1/2 cup brown rice
salt & black pepper to taste
parmesan cheese rind optional

Instructions

In a large Dutch oven, saute onion, celery, carrots, garlic and pork in a little olive oil for a few minutes.
Stir in tomato paste. Add water and the rest of the ingredients except rice. Cook uncovered on low about 20 minutes.