Pork & Lentil Soup with Crispy Noodles
German-style lentil soup with quick-seared pork and crispy egg noodle topping—ready in 20 minutes. Warming, savory, and deeply satisfying on a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb pork shoulder, cut into 1-inch chunks
- 1 cup red lentils, rinsed
- 6 cups chicken broth
- 2 medium carrots, sliced into 1/4-inch rounds
- 2 cups egg noodles (for spätzle or thin egg pasta)
- 1 tbsp whole grain mustard
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high. Add pork chunks and sear without stirring for 2 minutes per side until golden.
- 2
Pour in broth, add lentils, carrots, and 1 tsp salt. Bring to a boil, then reduce to medium and simmer 10 minutes.
- 3
While soup simmers, boil egg noodles in salted water until al dente (about 6 minutes). Drain and set aside.
- 4
Stir mustard into the soup. Taste and adjust salt and pepper.
- 5
Ladle soup into bowls. Top each with a handful of crispy noodles and serve hot.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- ladle
- cutting board
- chef's knife
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