Oxtail Lentil Soup

1 lb beef feet
1 lb oxtails
2 cups roasted lentils
1 onion
5 cloves garlic
2 tbsp butter
1/2 cup red wine
2 celery stalks with leaves
2 carrots
1 cup spinach
1/2 can tomato paste (2 tbsp)
salt and pepper to taste

*I highly recommend no shortcuts! There's nothing more nutritious or filling than homemade broth.
*Start this soup the night before,so the broth will cook in the oven over night.
*Serve with a dollop of whole milk plain yogurt or sour cream.
*I don't think the sodium content that's listed is correct, becuase I boil my own bones and don't add much salt.
*Use handheld blender for thicker consistancy (optional)
*Freeze 3 1-cup servings immediatly for later enjoyment!

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