Pork, Lentil and Kale Soup
A warm, hearty soup with ground pork, lentils, kale and vegetables. Serve with crusty bread for a warm lunch.
Main Course
Gluten free
Ingredients per serving
Prepare the Pork
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Olive oil 45.0 ml
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Ground pork 1.0 kg
Prepare the Vegetables
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Garlic clove, minced 8.0 each
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Yellow Onion, small dice 1.0 each
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Medium carrots, small dice 2.0 each
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Celery stalks, sliced 2.0 each
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Bay leaves 3.0 each
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Oregano, dried 1.0 g
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Thyme, dried 1.0 g
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Crushed red pepper 1.0 g
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Nutmeg, grated, as needed 1.0 pinch
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Tomatoes, peeled, whole 2.0 cans (470 g)
Finish the Soup
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Kosher salt and black pepper to taste
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Chopped kale, stems removed 540.0 g
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Apple cider vinegar 30.0 ml
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Lentils, drained 2.0 cans (470 g)
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Olive oil, as needed
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Shredded parmesan cheese, for garnish
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Parsley, chopped, as needed
Preparation
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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.
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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.
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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.
