Spinach Lentil Soup (w/Pork Shoulder Butt)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Spinach Lentil Soup (w/Pork Shoulder Butt) calories by ingredient
Introduction
Healthy lentil soup that satisfy the appetite on a chilly day. Makes enough for the family and then some! Healthy lentil soup that satisfy the appetite on a chilly day. Makes enough for the family and then some!Number of Servings: 12
Ingredients
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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
Tips
If you leftover pork roast that's already cooked, chop that up and it will decrease your cooking time!
Directions
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.