Oxtail Lentil Soup
- Number of Servings: 8
Ingredients
1 lb beef feet1 lb oxtails2 cups roasted lentils1 onion5 cloves garlic 2 tbsp butter1/2 cup red wine2 celery stalks with leaves2 carrots1 cup spinach1/2 can tomato paste (2 tbsp)salt and pepper to taste
Gently boil oxtails and beef feet in 8 cups of cold water for 1 hour, skimming scum. Add 16 oz water and transfer covered pot to 250 degree oven for 12-15 hours or over night. In the morning, transfer pot to stove top, remove lid , remove bones, leave meat, and add carrots and celery. As soup is gently simmering, roast lentils in 350 degree oven for 15 minutes or until lightly brown. Turn off heat and leave in oven. Saute onions, salt and garlic in butter. Once lightly brown, add wine and boil down. To the soup pot, add roasted lentils and remaining ingredients and simmer for an additional 45 minutes. Check lentils...if still too firm cook 20 more minutes. Remove celery if you decide to use the handheld blender.
Serving Size: Makes 8 1-cup servings
Serving Size: Makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 184.2
- Total Fat: 5.5 g
- Cholesterol: 10.1 mg
- Sodium: 1,209.1 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.0 g
- Protein: 8.6 g
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