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Heat Oil & Brown Pork

  • Olive oil 3 tbsp
  • Ground Pork 2 lbs.

Saute Vegetables

  • Yellow onion, medium, diced 1 whole
  • Carrots, diced 2 whole
  • celery stalks, diced 2 stalks
  • Garlic clove, minced 8 each
  • Whole peeled tomatoes 2 cans (15 oz. ea.)

Boil Vegetables & Simmer

  • Chopped Kale, stems removed 8 cups
  • Knorr Chicken Liquid Concentrated Base 2 qts
  • Apple cider vinegar 2 tbsp
  • Koser Salt and Black Pepper, to taste
  • Lentils, Drained 2 cans (15 oz. ea.)

Remove Bay Leaves, Serve

  • Koser 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.
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