Pork & Lentil Soup
Servings: 0
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.
Notes
Thick cut pancetta, ham or spicy sausage would be a good substitute for the pork tenderloin.
Recipe By: Sherry Moman