SALT PORK LENTIL SOUP
Refrigerate or freeze leftovers. Even better the next day! You can use any sort of lentils you want.
Provided by wervwera
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, brown the salt pork over medium heat.
- Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
- Add the garlic and saute a minute longer.
- Re-add the pork bits as well as the parsley, lentils, and water or stock.
- Bring to a boil, then reduce heat to low.
- Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
- Season with salt and pepper to taste, and serve with a crusty bread or crackers.
Nutrition Facts : Calories 244.8, Fat 11.9, SaturatedFat 4.2, Cholesterol 12.2, Sodium 221.6, Carbohydrate 24.3, Fiber 11.6, Sugar 1.9, Protein 10.3
LENTIL SOUP WITH SALT PORK
Haven't tried this yet. Found it on a random search and thought it sounded good. If anyone makes this before I do please let me know how it is.
Provided by Royapita
Categories Lentil
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Into a casserole, brown salt pork cubes over medium heat.
- Remove and, if desired, reserve salt pork cubes.
- Saute chopped onion and leek in salt pork fat.
- Stir in lentils.
- Pour in broth; bring to a boil.
- Lower heat; mix in minced celery and carrot, crushed garlic, bay leaf and chopped parsley.
- Simmer for 1 hour or until lentils are tender.
- Season.
- Serve really hot, garnished if desired with reserved salt pork cubes.
Nutrition Facts : Calories 160.2, Fat 1.8, SaturatedFat 0.5, Sodium 773, Carbohydrate 23.9, Fiber 7.4, Sugar 5, Protein 12.6
HAM HOCK AND LENTIL SOUP
Steps:
- In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.
LENTIL SOUP
Provided by Pierre Franey
Categories soups and stews
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
- Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
- Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
- Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 1527 milligrams, Sugar 5 grams
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