Pork, Lentil and Kale Soup
A warm, hearty soup with ground pork, lentils, kale and vegetables. Serve with crusty bread for a warm lunch.
Gluten-free
Ingredients per serving
Prepare the Pork
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Olive oil 3.0 Tbsp
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Ground Pork 2.0 lbs
Prepare the Vegetables
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Yellow onion, medium, diced 1.0 whole
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Carrots, diced 2.0 whole
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Celery stalks, (small) diced 2.0 stalks
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Garlic clove, minced 8.0 each
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Bay leaves, whole 3.0 each
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Oregano, dried 0.75 tsp
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Thyme, dried 0.75 tsp
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Crushed red pepper flakes 0.5 tsp
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Nutmeg 1.0 pinch
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Whole peeled tomatoes 2.0 cans (15 oz. ea.)
Finish the Soup
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Chopped Kale, stems removed 8.0 cups
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Apple cider vinegar 2.0 Tbsp
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Kosher Salt and Black Pepper, to taste
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Lentils, Drained 2.0 cans (15 oz. ea.)
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Olive oil, as needed
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Parmesan cheese, grated (optional)
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Parsley, chopped for garnish
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.
