1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped celery
2 cloves garlic, minced
6 cups chicken broth
3/4 cup dried lentils
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 pound roast pork, cut into 1/2 inch cubes
1 (14 1/2-ounce) can diced tomatoes in juice, undrained
2 teaspoons cider vinegar
1. In a large saucepan, heat olive oil over medium heat; cook onion, celery and garlic, until slightly soft, about 5 minutes.
2. Stir in broth, lentils, thyme and pepper. Bring to a boil; lower heat and simmer until lentils are tender, about 20 minutes.
3. Stir in pork, tomatoes and vinegar; heat briefly until heated through. Serve hot.
Have some leftover pork roast? Dice and stir into this warming soup. Serve with green salad and sourdough bread.