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Prepare the Pork

  • Olive oil 3 Tbsp
  • Ground Pork 2 lbs

Prepare the Vegetables

  • Yellow onion, medium, diced 1 whole
  • Carrots, diced 2 whole
  • Celery stalks, diced 2 stalks
  • Garlic clove, minced 8 each
  • Bay leaves, whole 3 each
  • Oregano, dried 0.75 tsp
  • Thyme, dried 0.75 tsp
  • Crushed red pepper flakes 0.5 tsp
  • Nutmeg 1 pinch
  • Whole peeled tomatoes 2 cans (15 oz. ea.)

Finish the Soup

  1. 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.
  2. 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.
  3. 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.
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