Spring Lentil Soup

• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• 4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
• 6 boiled baby red potatoes, quartered
• 1 cup green or brown lentils
• 1/4 pound green beans, cut into 1-inch pieces (1 cup)
• 1/2 cooked pork tenderloin, cut into 1/2-inch pieces
• 6 cups chicken stock
• 3 plum tomatoes, cut into 1/2-inch pieces

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Add the tomatoes and simmer 5 more minutes.

olive oil, onion, garlic, carrots, baby red potatoes, green, green beans, pork tenderloin, chicken stock, tomatoes

Taken from www.myrecipes.com/recipe/spring-lentil-soup (may not work)