An adapted recipe to include okra.

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Name: Lentil and Okra Soup
Prep time: 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 pound lentils washed; 1 clove Fresh garlic, peeled minced; 1 cup onion chopped; 3 cups Water; 3 cups Beef broth homemade; 1/2 pound Ground beef; 2 tablespoons Lard; 1 teaspoon salt; 1 1/2 teaspoons dill seed; 1/2 teaspoon Freshly ground pepper; 15 ounces Tomato sauce; 1 1/2 cups Fresh okra sliced; 2 ounces Pasta rice type; Green onions garnish

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INGREDIENTS

1/4 pound lentils ; washed
1 clove Fresh garlic, peeled ; minced
1 cup onion ; chopped
3 cups Water
3 cups Beef broth ; homemade
1/2 pound Ground beef
2 tablespoons Lard
1 teaspoon salt
1 1/2 teaspoons dill seed
1/2 teaspoon Freshly ground pepper
15 ounces Tomato sauce
1 1/2 cups Fresh okra ; sliced
2 ounces Pasta ; rice type
Green onions ; garnish

Servings

INSTRUCTIONS

Place the lentils, garlic, and onion in a large sauce pan and cover with cold water.

Bring to a boil, then turn down the heat so the liquid only simmers. Partially cover and cook over low heat for 2 hours. Stir occasionally.

Saute the meat in butter until pink then add okra. Continue to cook until meat is browned. Set aside.

When the soup has cooked 2 hours, add the salt, dill seed, pepper, tomato sauce and sauteed meat and okra. Return the soup to a simmer; cook for 1 hour more.

Add the pasta, stir to mix and cook for 12-15 more minutes until pasta is done.

Ladle the soup into bowls and garnish with green onions.

NOTES

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Lentil and Okra Soup

1/4 pound lentils washed
1 clove Fresh garlic, peeled minced
1 cup onion chopped
3 cups Water 
3 cups Beef broth homemade
1/2 pound Ground beef 
2 tablespoons Lard 
1 teaspoon salt 
1 1/2 teaspoons dill seed 
1/2 teaspoon Freshly ground pepper 
15 ounces Tomato sauce 
1 1/2 cups Fresh okra sliced
2 ounces  Pasta rice type
  Green onions garnish

Place the lentils, garlic, and onion in a large sauce pan and cover with cold water.

Bring to a boil, then turn down the heat so the liquid only simmers.  Partially cover and cook over low heat for 2 hours.  Stir occasionally.

Saute the meat in butter until pink then add okra.  Continue to cook until meat is browned.  Set aside.

When the soup has cooked 2 hours, add the salt, dill seed, pepper, tomato sauce and sauteed meat and okra.  Return the soup to a simmer; cook for 1 hour more.

Add the pasta, stir to mix and cook for 12-15 more minutes until pasta is done.

Ladle the soup into bowls and garnish with green onions.

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Nutrition

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Serving Size: 1 Serving (1691g)
Recipe Makes: 6 Servings

Calories: 791
Calories from Fat: 116 (15%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.2g
Cholesterol 35.9mg		11 %
Sodium 717.9mg		25 %
Potassium 2630.1mg		69 %
Total Carbohydrate 148.3g		44 %
	Dietary Fiber 30.7g	123 %
	Sugars, other 117.7g
Protein 30.1g		43 %
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.

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Calories per serving: 791

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