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recipe Lentil Soup and Lentil Soup with Orzo

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					58    1,001 Best Slow-Cooker Recipes

1. Combine all ingredients, except tomatoes, spinach, barley, salt, and
cayenne pepper, in 6-quart slow cooker; cover and cook on low until beans
are tender, 8 to 10 hours, adding tomatoes, spinach, and barley during last
30 minutes. Discard pork hock and bay leaves; season to taste with salt
and cayenne pepper.


Lentil Soup
This satisfying soup is good on a cold, snowy day.

6 first-course servings                                Per Serving:
                                                       Calories: 89
                                                       % calories from fat: 12
2 quarts water                                         Protein (g): 6.7
1 large smoked pork hock                               Carbohydrate (g): 16.5
                                                       Fat (g): 1.4
1 pound dried brown lentils                            Saturated fat (g): 0.3
1 cup finely chopped onion                             Cholesterol (mg): 6.5
1/2 cup each: finely chopped celery and carrot         Sodium (mg): 277
                                                       Exchanges:
2 teaspoons each: sugar, beef bouillon crystals        Milk: 0.0
1/4 teaspoon dry mustard                               Vegetable: 0.0
1/2 teaspoon dried thyme leaves                        Fruit: 0.0
                                                       Bread: 1.0
Salt and cayenne pepper, to taste                      Meat: 0.0
                                                       Fat: 0.5
1. Combine all ingredients, except salt and pepper, in
6-quart slow cooker; cover and cook on low 6 to 8 hours. Discard pork
hock; season to taste with salt and pepper.


Lentil Soup with Orzo
For a hearty vegetarian dinner, make this soup with Roasted Vegetable Stock
(see p. 35).

6 first-course servings
                                                        Per Serving:
                                                        Calories: 212
2 cups Beef Stock (see p. 31) or beef broth             % calories from fat: 9
2 cans (141/2 ounces each) Italian-style stewed         Protein (g): 12.3
                                                        Carbohydrate (g): 45 7
   tomatoes                                             Fat (g): 24
1 cup water                                             Saturated fat (g): 0.3
8 ounces dried lentils                                  Cholesterol (mg): 0
                                                        Sodium (mg): 293
11/2 cups minced onions                                 Exchanges:
¾ cup each: chopped carrot, celery                      Milk: 0.0
1 tablespoon minced garlic                              Vegetable: 2.0
                                                        Fruit: 0.0
1 teaspoon dried oregano leaves                         Bread: 2 0
1/8–1/4 teaspoon crushed red pepper                     Meat: 1.0
4 ounces uncooked orzo or other small soup pasta        Fat: 0.0
2 cups sliced packed spinach
Salt and pepper, to taste

				
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posted:1/18/2013
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