RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 820
| View Recipe |
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| Recipe Name: |
Hearty Lentil Soup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Crusty bread with an herbed butter. |
| Comments: |
Yields 6 quarts of soup
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Ingredients:
0.5 Cup oil, olive
1 Teaspoon tabasco
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Directions:
In a very large stock pot, heat oil. Add ham, beef bone, sausage, onion and garlic. Cook for 10 minutes. Add celery, carrots, tomatoes, lentils, chicken broth, beer, Tabasco, salt and pepper.
Cover and simmer for at least 2 hours. Add spinach and remove from heat.
Cool down (4 to 6 hours) and refrigerate overnight. Skim all fat from the top, remove beef bone and reheat.
Five minutes before serving, add spinach if using fresh.
If you cannot find a beef soup bone, you can make this without, just add 1-2 teaspoons of beef bouillon granules when sauteing the sausage. |
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Southwest Spice
(Add to shopping list) :
1 Teaspoon pepper, cayenne
1 Tablespoon garlic powder
1 Teaspoon pepper, black
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Directions:
Mix everything together and store in an airtight container.
Yields 1/2 cup |
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| Nutrition per Serving: |
| Calories: |
578 |
Total Carbs: |
52.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
40.2 |
Fat: |
15.8 |
Protein: |
47.78 |
| Fiber: |
12.14 |
Sodium: |
1232.91 |
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