I am in love with lentils and peas, they are great source of protein. My new rule is to try and eat protein foods in every meal. The inspiration for pork chops in the soup came from “The Chew” and “Food Network” magazine. I combines 2 recipes together with some of my favorite ingredients.
I am not fan of pork meat…but chops in this soup is wonderful. Once its brow it brings some much flavor in the soup.
Recipe
Ingredients
- 4 qt Water
- 1 tbsp Extra-virgin Olive Oil
- 1 lb Pork Chops
- 1 medium Onion chopped
- 3 tbsp Dill chopped
- 1/2 cup Green Onions chopped
- 2 medium Carrots grated
- Salt & Pepper to taste
- 1 cup Dried Yellow Lentils
- 1 cup Dry Green Peas
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chops, cook until every side is golden brown. Add onion, carrots and salt, pepper.
- Turn heat to low. Add hot water, lentils and peas, cover and cook, stirring occasionally, about 25 minutes. Add dill and green onions in the end. Serve hot.
Nutrition Facts
Lentil and Peas soup with Pork Chops
Amount Per Serving
Calories 217
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 38mg13%
Sodium 65mg3%
Potassium 571mg16%
Carbohydrates 20g7%
Fiber 9g36%
Sugar 3g3%
Protein 20g40%
Vitamin A 2770IU55%
Vitamin C 11.6mg14%
Calcium 49mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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