My Texas Auntie's Lentil Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 159.6
- Total Fat: 1.3 g
- Cholesterol: 22.4 mg
- Sodium: 216.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.3 g
- Protein: 16.2 g
View full nutritional breakdown of My Texas Auntie's Lentil Soup calories by ingredient
Introduction
This is a modification to a recipe found in "The Complete Book of Soups and Stews" by Bernard Clayton, Jr. I have omitted the butter and changed the ground beef to ground turkey (and used a little more than called for because the package I bought was over 1 lb) and increased the garlic. This is a modification to a recipe found in "The Complete Book of Soups and Stews" by Bernard Clayton, Jr. I have omitted the butter and changed the ground beef to ground turkey (and used a little more than called for because the package I bought was over 1 lb) and increased the garlic.Number of Servings: 13
Ingredients
-
1 lb of lentils, washed and picked over
2 C chopped onions
2 cloves garlic, minced
3.45 qts cold water
22 oz ground turkey breasts (original recipe had 1 lb ground beef)
2 tsp salt
1 Tbsp dill seeds
1 tsp freshly ground black pepper
15 oz tomato sauce
6 oz spaghetti broken into 1" lengths (calories calculated with Barilla whole grain spaghetti)
Directions
Place lentils, onion, and garlic into a large (4-5 qt) kettle and cover with the cold water.
Bring to a boil, then turn down the heat so the liquid simmers. Simmer partially covered for 2 hrs stirring frequently.
Saute the meat until well browned (about 10 minutes) and set aside until lentils are done. After lentils have cooked for 2 hrs, add the meat, salt, dill seeds, pepper, and tomato sauce and return to a simmer. Cook an additional hour.
After the hour is up, add the spaghetti pieces and simmer for another 12 - 15 minutes until the spaghetti is al dente.
This should make approximately 13.5 cups of soup. Calories are calculated using a serving size of 1 cup.
Number of Servings: 13.5
Recipe submitted by SparkPeople user BACIBABY.
Bring to a boil, then turn down the heat so the liquid simmers. Simmer partially covered for 2 hrs stirring frequently.
Saute the meat until well browned (about 10 minutes) and set aside until lentils are done. After lentils have cooked for 2 hrs, add the meat, salt, dill seeds, pepper, and tomato sauce and return to a simmer. Cook an additional hour.
After the hour is up, add the spaghetti pieces and simmer for another 12 - 15 minutes until the spaghetti is al dente.
This should make approximately 13.5 cups of soup. Calories are calculated using a serving size of 1 cup.
Number of Servings: 13.5
Recipe submitted by SparkPeople user BACIBABY.