Pork, Lentil And Vegetable Soup

• 1 tbsp oil
• 1 large onion, finely chopped
• 1 lb pork shoulder, diced
• 4 cups vegetable stock
• 1 None bay leaf
• 2/3 cup green lentils
• 1 lb parsnips, peeled and chopped
• 1 None carrot, peeled and diced
• 7 oz celeriac, peeled and diced
• 1 1/3 lbs Brussels sprouts
• 1 None leek, peeled and sliced
• 1/2 cup fresh flat-leaf parsley, a few leaves reserved for garnish, remaining finely chopped

1. Heat the oil in a large saucepan on medium-high heat. Saute the onion until softened. Add the pork and cook until browned. Add the stock and bring to a boil. Add the bay leaf and lentils; cover and cook for 40 mins.
2. Add the parsnip, carrot, celeriac and sprouts and cook for 15 mins. Add the leek and cook for 5 mins. Season with salt and black pepper and stir in the chopped parsley. Serve garnished with parsley.

oil, onion, pork shoulder, vegetable stock, bay leaf, green lentils, parsnips, carrot, brussels, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30026 (may not work)