Pork, Lentil and Kale Soup

Name: Pork, Lentil and Kale Soup
Yield: 10
Ingredients: 45.0ml Olive oil; 1.0kg Ground pork; 8.0each Garlic clove, minced; 1.0each Yellow Onion, small dice; 2.0each Medium carrots, small dice; 2.0each Celery stalks, sliced; 3.0each Bay leaves; 1.0g Oregano, dried; 1.0g Thyme, dried; 1.0g Crushed red pepper; 1.0pinch Nutmeg, grated, as needed; 2.0cans (470 g) Tomatoes, peeled, whole; 0.0pinch Kosher salt and black pepper to taste; 540.0g Chopped kale, stems removed; 2.0liter, prepared Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack; 30.0ml Apple cider vinegar; 2.0cans (470 g) Lentils, drained; 0.0ml Olive oil, as needed; 0.0x Shredded parmesan cheese, for garnish; 0.0g Parsley, chopped, as needed

A warm, hearty soup with ground pork, lentils, kale and vegetables. Serve with crusty bread for a warm lunch.

...

Prepare the Pork

Olive oil 45.0 ml
Ground pork 1.0 kg

Prepare the Vegetables

Garlic clove, minced 8.0 each
Yellow Onion, small dice 1.0 each
Medium carrots, small dice 2.0 each
Celery stalks, sliced 2.0 each
Bay leaves 3.0 each
Oregano, dried 1.0 g
Thyme, dried 1.0 g
Crushed red pepper 1.0 g
Nutmeg, grated, as needed 1.0 pinch
Tomatoes, peeled, whole 2.0 cans (470 g)

Finish the Soup

Kosher salt and black pepper to taste
Chopped kale, stems removed 540.0 g
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack 2.0 liter, prepared
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack
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Apple cider vinegar 30.0 ml
Lentils, drained 2.0 cans (470 g)
Olive oil, as needed
Shredded parmesan cheese, for garnish
Parsley, chopped, as needed

Winter

Commissary

Limited Service Restaurants

Senior Living

Gluten free

Full Service Restaurants

Soups & Stews

Delivery / Takeaway

Main Course

Side

Knorr® Professional

A warm, hearty soup with ground pork, lentils, kale and vegetables. Serve with crusty bread for a warm lunch.

...

Preparation

Prepare the Pork
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the pork and cook, breaking up with a wooden spoon, until browned.
Prepare the Vegetables
- Add the onion, carrots, celery and garlic along with the dried seasonings and continue to cook until the onions are soft and translucent, about 5 minutes, while scraping up any browned bits from the bottom of the pan.
- Add the cans of tomatoes, breaking up into small pieces with the spoon.
Finish the Soup
- Add the kale, Knorr® Liquid Concentrated Base Chicken, vinegar, salt and pepper and bring to a boil.
- Add the lentils, return the soup to a boil, then reduce the heat and simmer gently for 25-30 minutes.
- Remove the bay leaves. Season to taste with salt and pepper.
- Serve in bowls, drizzle with olive oil, and top with Parmesan cheese and chopped parsley.