Try this Pork Hock And Lentil Soup recipe, or contribute your own.
Suggest a better descriptionIn a large stock pot or saucepan gently cook the carrot, leek, celeriac or celery, and garlic in 1 Tbsp oil for 3 or 4 minutes. Add drained lentils and stir while continuing to cook for 30 seconds or so. Add nutmeg and fennel and stir in. Stir in about two thirds of each of the mint and parsley, reserving some of each for a pesto sauce to go with the soup. Add the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hours. Meanwhile, make up a pesto sauce by pounding in a mortar or blending remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil until a smooth paste is achieved. Season with pepper. When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pieces. To serve, put soup and bacon pieces into individual dishes and top with a spoonful of the pesto sauce. Accompany with crusty bread. Leftover potential: Keeps well for several days in the refrigerator. Per serving: 331 Calories (kcal); 21g Total Fat; (59% calories from fat); 25g Protein; 8g Carbohydrate; 116mg Cholesterol; 277mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 6 servings | ||
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Calories: 38 | ||
Calories from Fat: 22 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 128.3mg | 4 % | |
Potassium 20.6mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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