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Name: Lentil soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons Bacon grease; 2 tablespoons Olive oil; 1 Cup Carrot Chopped; 1 cup Celery Chopped; 1 Onion Chopped; 1/2 Cup Leeks Chopped; 1 Can Tomatoes Stewed, chopped or sauce; 1 Cup Lentils; 2 quarts Stock; 1/4 cup Pasta Orzo; 1 teaspoon Dried thyme; 1 teaspoon Ground cumin; 1 cup Baby spinach; 2 teaspoon Red wine vinegar

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INGREDIENTS

2 tablespoons Bacon grease
2 tablespoons Olive oil
1 Cup Carrot ; Chopped
1 cup Celery ; Chopped
1 Onion ; Chopped
1/2 Cup Leeks ; Chopped
1 Can Tomatoes ; Stewed, chopped or sauce
1 Cup Lentils
2 quarts Stock
1/4 cup Pasta ; Orzo
1 teaspoon Dried thyme
1 teaspoon Ground cumin
1 cup Baby spinach
2 teaspoon Red wine vinegar

Servings

INSTRUCTIONS

Soak lentils in water for 15 min

Sauté onions, garlic, & leeks until limp in oil and bacon grease

Season with salt and pepper

Add carrots and celery

Sauté for 15 min.

Add thyme and cumin

Add tomatoes

Add lentils and stock bring to boil

Reduce to simmer for 30-45 min or until lentils are tender

Add orzo pasta. Cook for 6-8 minutes

Add spinach

Add vinegar and serve

NOTES

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Nutrition

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Serving Size: 1 Serving (583g)
Recipe Makes: 8 Servings

Calories: 343
Calories from Fat: 93 (27%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.7g
Cholesterol 17.5mg		5 %
Sodium 714.2mg		25 %
Potassium 943mg		25 %
Total Carbohydrate 41.5g		12 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 31.4g
Protein 20.3g		29 %
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: 343

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