The Inspiration of Urbnspice Series
It is a soup kind of day today………….what shall it be? Creamy tomato? Pantry soup? Crisper soup? Or perhaps Beef, Barley and Lentil? Today, it will be Pork Lentil Soup. It is comfort in a bowl. A Super Soup Day it is.
To quote one of my favourite chef personalities, James Barber, who left his footprint on my culinary path.
“I love making soups – I could make bathtubs full of soup”.
James Barber
I will always remember that he left us the same way he inspired us: reading a cookbook at his dining room table with a pot of chicken soup bubbling on the stove. Thank you, James Barber!
A Super Soup Day: Pork and Lentil Soup
Pork Lentil Soup
YIELD: Makes 6 to 8 servings.
(a recipe adapted from Pork, The Other White Meat)
CHEF TALK: I was inspired to make this soup because I wanted to incorporate some leftover pork roast into my creation. The results were exactly what I had hoped for – a bowl full of flavour and comforting at the same time. This soup is quickly made and it also freezes well.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 1/2 cups onion, diced
- 1 cup carrot, diced
- 1 1/2 cups celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 6 cups chicken broth
- 3/4 cup dried lentils
- 1 pound roasted boneless pork roast, diced
- 1 (28 oz) can diced tomatoes in juice
- 2 teaspoons cider vinegar or lemon juice
- Seasoning to taste (salt and pepper)
Garnish:
- Sliced tomatoes
- Sliced fresh avocado
- Sour cream or thick (Greek style) yogurt
METHOD:
- In a large saucepan, heat olive oil over medium heat; sauté the onion, carrot and celery, stirring, until the vegetables soften.
- Add the minced garlic and stir until softened.
- Stir in the thyme, basil, pepper, broth and lentils.
- Lower the heat and simmer until the lentils are tender, about 20 minutes.
- Stir in diced pork and the tomatoes with their juices.
- Add the vinegar or lemon juice, whichever you choose. This step really brightens up the flavour of the soup.
- Heat until heated through. Check for seasoning.
- Serve hot.
- Garnish with sliced tomatoes, avocado and sour cream. Enjoy!
What’s your favourite soup to make or eat?
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Tweaking
__________
Other Urbnspice Super Soup Recipes:
Home Welcoming Black Bean Soup
Roasted Butternut Squash and Caramelized Pear Soup
The Ultimate French Canadian Yellow Split Pea Soup with Smoked Sea Salt
As always, if you give this recipe for Pork and Lentil Soup a try, please come back and leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
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Sources:
About James Barber:
(An excerpt from Wikipedia)
Born in the United Kingdom, Barber worked as an engineer before becoming a food critic for The Vancouver Sun.
His lifelong interest in food and writing and his increased knowledge in these areas naturally led him to become a cookbook author.
Following his retirement, he spent his remaining years on his farm in British Columbia‘s Cowichan Valley on Vancouver Island.
An energetic and passionate man with a large personality, Barber strove to empower others to do things for themselves.
Barber was married twice and fathered five children; 3 sons and 2 daughters.
Perhaps fittingly, Barber died peacefully on November 29, 2007, at his farm of natural causes while sitting at the dining room table reading a cookbook with a pot of chicken soup simmering on the stove.[1] He was 84 years old and is survived by his wife and five children.
