Lentil and Kale Soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Lentil and Kale Soup calories by ingredient
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
Directions
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.