Lentil with Greens Soup (Plus Lentil Ideas)

Lentil with Greens Soup (Plus Lentil Ideas) Ingredients

1/2 c Dried lentils; rinsed/picked	1/2 md Onion; chopped
8 c Water	3 ts Chicken broth granules
1 lb Escarole OR spinach	1/8 ts Hot pepper flakes
1 ts Vegtable oil	4 tb Grated Parmesan cheese
1/2 lb Italian sausage; casing

Instructions for Lentil with Greens Soup (Plus Lentil Ideas)

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@sojourn.com 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 on Mar 10, 1998

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Broth	Lentil	Onion	Parmesan
Sausage	Spinach

Beans Bobbie - no Sausage Soups Cheese Parmes Chicken Chicken Broth Onion Parmesan Spinach Lunch

for flavor and categorization

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