Lentil with greens soup (plus lentil ideas)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried lentils; rinsed/picked over |
| 8 | cups | Water |
| 1 | pounds | Escarole OR spinach |
| 1 | teaspoon | Vegtable oil |
| ½ | pounds | Italian sausage; casing removed |
| ½ | medium | Onion; chopped |
| 3 | teaspoons | Chicken broth granules |
| ⅛ | teaspoon | Hot pepper flakes |
| 4 | tablespoons | Grated Parmesan cheese |
Directions
Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20 minutes or until just tender. Drain. Meanwhile cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely. Heat oil in a 4 quart pot over Medium-High heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. .Add remaining 4 cups water and broth granules. Bring to a boil; lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top each with cheese, dividing equally. Per serving: 244 calories, 12 grams fat, 1,247 mg. sodium 28 mg. cholesterol. MC formatting by bobbi744@...
NOTES : Lentils Information and Other Uses: Lentils cook quickly, with no presoaking. They are wonderful cooked and dressed with mustard vinaigrette for an easy salad. Wrap cooked lentils and grated cheese in flour tortillas for quick vegetarian main course. Substitute cooked lentils for beans nexttime you make meatless chili.
Recipe by: Family Circle Magazine, 2-1-98, p. 106 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 10, 1998