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Name: Lentil Pheasant Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 Carrots cut into 1/2-in; 3 cl Garlic minced and peeled; 4 c ? Defatted, canned or fresh; 2 tb olive oil; 3 c Plum tomatos, crushed, canned Drained; 3/4 c Dry sherry; Fresh ground black pepper; 3 stalks Celery cup into; 1 md Parsnip peeled cut into; 1 c Dried lentils rinsed well; 6 tb Italian parsley; 1 tb fresh rosemary Chopped; 1 ts Dried Rosemary; 2 tb Unsalted butter; 2 lb Pheasant or chicken or guinea fowl; 1/4 ts Ground allspice; Salt to taste, optional

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INGREDIENTS

3 Carrots ; cut into 1/2-in
3 cl Garlic ; minced and peeled
4 c ? ; Defatted, canned or fresh
2 tb olive oil
3 c Plum tomatos, crushed, canned ; Drained
3/4 c Dry sherry
Fresh ground black pepper
3 stalks Celery ; cup into
1 md Parsnip ; peeled cut into
1 c Dried lentils ; rinsed well
6 tb Italian parsley
1 tb fresh rosemary ; Chopped
1 ts Dried Rosemary
2 tb Unsalted butter
2 lb Pheasant ; or chicken or guinea fowl
1/4 ts Ground allspice
Salt ; to taste, optional

Servings

INSTRUCTIONS

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately.

NOTES

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Lentil Pheasant Soup

3 Carrots cut into 1/2-in
3 cl Garlic minced and peeled
4 c ? Defatted, canned or fresh
2 tb olive oil
3 c Plum tomatos, crushed, canned Drained
3/4 c Dry sherry
 Fresh ground black pepper
3 stalks Celery cup into
1 md Parsnip peeled cut into
1 c Dried lentils rinsed well
6 tb Italian parsley
1 tb fresh rosemary Chopped
1 ts Dried Rosemary
2 tb Unsalted butter
2 lb Pheasant or chicken or guinea fowl
1/4 ts Ground allspice
 Salt to taste, optional

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and  garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.  Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer,  partially covered, for 15 minutes. Add pheasant breasts and simmer another  15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb  parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered,  another 20 minutes. While soup simmers, remove skin from pheasant and shred  meat. Remove cover from soup, add shredded pheasant, shhery and remaining  parsley. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (2399g)
Recipe Makes: 1

Calories: 3882
Calories from Fat: 2092 (54%)

Amt Per Serving		% DV

	Total Fat 232.4g	310 %
	Saturated Fat 113.4g	567 %
	Monounsaturated Fat 80.2g
	Polyunsanturated Fat 18.2g
Cholesterol 1002.5mg		308 %
Sodium 1528.4mg		53 %
Potassium 6519.7mg		172 %
Total Carbohydrate 162.3g		48 %
	Dietary Fiber 53.1g	212 %
	Sugars, other 109.2g
Protein 245.5g		351 %
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: 3882

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