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Have some leftover pork roast? Dice and stir into this warming soup. Serve with green salad and sourdough bread.

Pork and Lentil Soup

1 pound roasted boneless pork loin, cut into 1/2-inch cubes
1 tablespoon olive oil
1 1/2 cups chopped onion
2 cloves garlic, minced
1 1/2 cups chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
6 cups chicken broth
3/4 cup dried lentils
1 (14 1/2-ounce) can diced tomatoes in juice
2 teaspoons cider vinegar

1. In a large saucepan, heat olive oil over medium heat; saute onion, garlic and celery, stirring, until slightly soft. Stir in thyme, pepper, broth and lentils. Bring to a boil; lower heat and simmer until lentils are tender, about 20 minutes.
2. Stir in diced pork, tomatoes and vinegar; heat briefly until heated through. Serve hot.

Makes 6 servings.

Nutrition Facts
Calories 330 calories
Protein 32 grams
Fat 12 grams
Sodium 1180 milligrams
Cholesterol 65 milligrams
Saturated Fat 3 grams
Carbohydrates 24 grams
Fiber 5 grams

Recipe provided courtesy of Pork, The Other White Meat.

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