Lentil and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Lentils, 1 cup *Pork Shoulder (pork butt, picnic roast), 4 oz Carrots, raw, 2 large (7-1/4" to 8-1/2" long) Celery, raw, 1.5 stalk, large (11"-12" long) Onions, raw, 1 medium (2-1/2" dia) Water, tap, 4 cup (8 fl oz) *Dry mustard or Mustard Powder, 1 tsp *Ketchup, Heinz, 4 tbsp (C) Vinegar, Red Wine (Gr Value), 1 tbsp Kale, 1 cup, chopped Celery salt .25 tsp.Olive oil 1 tbsp
chop Onion, Celery, and Carrot. Add to stock pot and saute with 1 tbsp of Olive oil, about 10 min.
Rinse lentils and pick out any debris.
Add water to pot and bring to a boil. Add Ham (I used a ham bone left over from s smoked shoulder) and lentils.
Reduce to a simmer and cover. Let simmer for 2 hours and remove ham bone to let cool. Pick meat off bone and add to the pot with kale. Cover and let simmer until kale is tender, about 10 min.
Serving Size: Makes 7 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user GRAMPSINNH.
Rinse lentils and pick out any debris.
Add water to pot and bring to a boil. Add Ham (I used a ham bone left over from s smoked shoulder) and lentils.
Reduce to a simmer and cover. Let simmer for 2 hours and remove ham bone to let cool. Pick meat off bone and add to the pot with kale. Cover and let simmer until kale is tender, about 10 min.
Serving Size: Makes 7 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user GRAMPSINNH.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 6.2 g
- Cholesterol: 15.2 mg
- Sodium: 178.4 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.7 g
- Protein: 7.3 g
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