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Popular in Food

Pork and Lentil Soup

Lean boneless pork and lentils cook fairly quickly to make this hearty cold-weather soup.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 30 mins

Pork and Lentil Soup



  1. In a 4-1/2-quart Dutch oven combine all ingredients except tomato paste and bacon. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat. Remove bay leaf. Stir in the tomato paste and bacon. Continue to cook, covered, for 10 minutes more or until lentils and vegetables are tender. Makes 8 main-dish servings.

From the Test Kitchen

After cooking the first 20 minutes, stir in tomato paste but not bacon. Transfer soup to two-2-quart freezer containers. Seal, label, and freeze up to 3 months. When ready to serve, transfer one portion of frozen soup to a large saucepan. Cover and cook over medium heat for 35 to 40 minutes or until bubbly, stirring occasionally to break up mixture. Sprinkle bacon over each serving. Makes 8 main-dish servings (two 4-serving portions).

Nutrition Facts (Pork and Lentil Soup)

    Per serving:
  • 204 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 15 mg chol.,
  • 760 mg sodium,
  • 30 g carb.,
  • 4 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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