Spinach Lentil Soup (w/Pork Shoulder Butt)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Pork Shoulder (pork butt, picnic roast) 4 serving carrot, 1 raw (7-8" long) 4 stalk, large (11"-12" long) Celery, raw 1 large Onions, raw 1 tbsp Extra Virgin Olive Oil 6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 3 cup (8 fl oz) Water, tap 16 tbsp Pace Chunky Salsa - Mild 16 oz Lentils, dry, 1 ounce (28g) 1 tbsp, crumbled Bay Leaf 1 tsp Cumin (ground) (by IVORYGRL1) 1 tsp Rosemary, dried 1 package (10 oz) Spinach, fresh
1. Cube the pork butt and place in a large skillet or Dutch oven and cook over medium-high heat with the olive oil, turning occasionally, until evenly browned, about 10 minutes.
2. Stir in sliced carrots, chopped celery, onion, cooking until tender, about 5 minutes.
3. Cover pork mixture with chicken broth, water, and salsa; mix in dry lentils (16 ounces dry weight), bay leaf, cumin, rosemary, salt, and pepper (to taste).
4. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender and pork is cooked thoroughly, 40 to 50 minutes.
5. Stir in spinach; simmer until spinach is wilted, 10 to 15 minutes longer.
Serving Size: 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAVENOHE.
2. Stir in sliced carrots, chopped celery, onion, cooking until tender, about 5 minutes.
3. Cover pork mixture with chicken broth, water, and salsa; mix in dry lentils (16 ounces dry weight), bay leaf, cumin, rosemary, salt, and pepper (to taste).
4. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender and pork is cooked thoroughly, 40 to 50 minutes.
5. Stir in spinach; simmer until spinach is wilted, 10 to 15 minutes longer.
Serving Size: 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 300.1
- Total Fat: 12.2 g
- Cholesterol: 35.5 mg
- Sodium: 522.5 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 13.9 g
- Protein: 20.7 g
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