Usually ham is the meat of choice for lentil soup but I had some leftover pork roast pieces, even better!
• 8 cups of water
• Better than Bouillon Chicken 8 teaspoons
• 3 carrots diced
• 2 stalks celery diced
• 1 small potato diced
• 1 red onion finely diced
• 1 1/2 cups dried lentils
• 2 cloves minced garlic
• 2 Tablespoos red wine vinegar
• 1 teaspoon dried mustard
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups cubed pork (or ham)
Directions:
Step 1
Stir chicken broth, boullion, carrots, celery, onion, potato, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
Step 2
Stir pork (or ham), mustard, paprika, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
Per Serving:
178 calories; protein 13g; carbohydrates 19.4g; fat 5.4g; cholesterol 16.1mg; sodium 693.8mg.
