Lentil & Pork Soup


Lentil and Pork Soup   


2 Tblsp. Olive Oil

½ chopped onion or up to 2 C. sliced leeks(add some greens)

2 chopped cloves garlic

S & P

1 tsp. fresh thyme (or dried)

½ tsp. ground cumin

Chopped carrot(as much as 1 1/2 C)

Chopped celery(as much as 1 1/2C)

A little tomato juice or 2 tblsp. tomato paste

1 C. dried lentils

1 thin sliced fresh pork chop—cut up in small pieces (or 1 lb. kielbasa sausage sliced in ½ and cut up)

4 to 6 C. chicken stock(6 if using 3 C  carrots & celery)

Dried parsley flakes or fresh chopped parsley


Heat oil in heavy stock pot of medium heat.  Saute leeks/onion, garlic, S&P, thyme, and cumin until leeks/onion is soft.  Stir in carrots and celery and sauté another 5 min. Add chicken broth, tomato juice, and lentils.  Cover and simmer for 15 to 50 min.  Stir in pork and simmer another 10 min.


Serve w/parmesan cheese



About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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