Ingredients
2 tablespoons Olive oil
1 cup Onion - chopped
1 cup Celery - chopped
28 ounces Italian tomatoes - One can
3 cups chicken stock - Low fat, Low Salt
1/4 cup lentils
1/2 cup Parsley - Flat leaf, chopped
1/4 cup Red wine - dry is best
2 cloves garlic - crushed
1/8 teaspoon Salt - to taste
1/4 teaspoon Cayenne - to taste
1/4 teaspoon Black pepper - to taste
1 pinch Cloves - ground, to taste
8 ounces Smoked pork - Chopped fine
Instructions
Heat oil in a large, heavy pot over low heat. Add the chopped onion and celery. coo, stirring often, until vegetables are wilted (about 10 minutes).
Crush the tomatoes by hand (or in a blender) and add to the pot. Follow that with the broth and lentils. Bring to a boil, reduce the heat and simmer, incovered for about 20 minutes. Stir occasionally.
Stir in 1/2 of the parsley, the wine, and garlic. Season to taste with salt, red and black pepper, and cloves. Simmer for another 25 minutes or so then add the cilantro and smoked pork. Simmer an additional 5 minutes and serve.
Garnish with a sprig of cilantro if desired
Each (app 1 cup) serving contains an estimated:
Cals: 212, FatCals: 65, TotFat: 7g
SatFat: 2g, PolyFat: 0g, MonoFat: 4g
Chol: 29mg, Na: 443mg, K: 977mg
TotCarbs: 20g, Fiber: 6g, Sugars: 3g
NetCarbs: 14g, Protein: 17g
Tags: Low Sugar, Diabetic, Low Carb, Slow cook, Vegetables, Soup, Snacks, Middle Eastern, Tomatoes, Lunch, Winter, Savory
