Heat Oil & Brown Pork

  • Olive oil 14 g
  • Ground Pork 32 oz

Saute Vegetables

  • Medium carrots, small dice 2
  • Celery Stalks, Sliced 2 x
  • Garlic clove, minced 8 each
  • Yellow Onion, small dice 1 each

Boil Vegetables & Simmer

  • Chopped Kale, stems removed 8 cups
  • Lentils, Drained 2 can
  • Kosher salt and black pepper to taste
  • Apple cider vinegar 2 Tbsp
  • Knorr® Professional Liquid Concentrated Chicken Base 2 qt

Remove Bay Leaves, Serve

  • Kosher salt and black pepper to taste
  1. Heat Oil & Brown 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.
  2. Saute 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.
  3. Boil Vegetables & Simmer

    • Add the kale, chicken broth, 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.
  4. Remove Bay Leaves, Serve

    • 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.