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Pork, Lentil and Kale Soup

Pork, Lentil and Kale Soup – - Recipe

A warm, hearty soup with ground pork, lentils, kale and vegetables. Serve with crusty bread for a warm lunch.

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Ingredients per serving

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Prepare the Pork

  • Olive oil 45.0 ml
  • Ground pork 1.0 kg

Prepare the Vegetables

  • Garlic clove, minced 8.0 each
  • Yellow Onion, small dice 1.0 each
  • Medium carrots, small dice 2.0 each
  • Celery stalks, sliced 2.0 each
  • Bay leaves 3.0 each
  • Oregano, dried 1.0 g
  • Thyme, dried 1.0 g
  • Crushed red pepper 1.0 g
  • Nutmeg, grated, as needed 1.0 pinch
  • Tomatoes, peeled, whole 2.0 cans (470 g)

Finish the Soup

Preparation

  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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