Spring Lentil Soup

Name: Spring Lentil Soup
Ingredients: 1 tablespoon olive oil; 1 small onion, thinly sliced; 1 garlic clove, minced; 4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups); 6 boiled baby red potatoes, quartered; 1 cup green or brown lentils; 1/4 pound green beans, cut into 1-inch pieces (1 cup); 1/2 cooked pork tenderloin, cut into 1/2-inch pieces; 6 cups chicken stock; 3 plum tomatoes, cut into 1/2-inch pieces

10 ingredients

1 steps

Ingredients

1 tablespoon olive oil
1 small onion, thinly sliced
1 garlic clove, minced
4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
6 boiled baby red potatoes, quartered
1 cup green or brown lentils
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1/2 cooked pork tenderloin, cut into 1/2-inch pieces
6 cups chicken stock
3 plum tomatoes, cut into 1/2-inch pieces

Directions

1

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Add the tomatoes and simmer 5 more minutes.