While trying to use up frozen oxtails I invented this soup
Toss the oxtails and the chicken stock in crockpot on high for 4 hours. Let cool enough to clean the bones and chop the meat, defat and reserve the stock. Chop onion and soften in olive oil. Add lentils, tomatoes and cook per their instruction on package with left over cooking liquid and beef stock. For the last 10 minutes of cooking time add the cauliflower. When lentils are done add in the oxtail meat and serve. Salt and pepper to taste, a dash of lemon juice is good too. I bet a parmesan rind cooking with the lentils would taste great but add calories.
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Serving Size: 1 Serving (1004g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 424 | ||
Calories from Fat: 73 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 37mg | 11 % | |
Sodium 2781.5mg | 96 % | |
Potassium 2112.6mg | 56 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 28.1g | ||
Protein 43.4g | 62 % | |
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: 424
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