Recipe - Lentil With Greens Soup (Plus Lentil Ideas)

One half cup Dried lentils; rinsed/picked
over
8 cup Water
1 pound Escarole OR spinach
1 teaspoon Vegtable oil
One half pound Italian sausage; casing
removed
One half md Onion; chopped
3 teaspoon Chicken broth granules
1/8 teaspoon Hot pepper flakes
4 tablespoon Grated Parmesan cheese

Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20
minutes or until just tender. Drain. Meanwhile cut out and discard escarole
stems; separate leaves. Rinse. Chop coarsely. Heat oil in a 4 quart pot
over MediumHigh heat. Add sausage; cook, breaking up any clumps with a
wooden spoon, for about 3 minutes or until no longer pink. Add onion and
escarole; cook 3 minutes, stirring occasionally. .Add remaining 4 cups
water and broth granules. Bring to a boil; lower heat; simmer, covered 15
minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4
bowls. Top each with cheese, dividing equally. Per serving: 244 calories,
12 grams fat, 1,247 mg. sodium 28 mg. cholesterol. MC formatting by
bobbi744@sojourn.com

NOTES : Lentils Information and Other Uses: Lentils cook quickly, with no
presoaking. They are wonderful cooked and dressed with mustard vinaigrette
for an easy salad. Wrap cooked lentils and grated cheese in flour tortillas
for quick vegetarian main course. Substitute cooked lentils for beans
nexttime you make meatless chili.
Recipe by: Family Circle Magazine, 2198, p. 106

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 10, 1998