Lentil Soup
Source of Recipe
Joanne
List of Ingredients
1/2 pound mild Italian sausage, crumbled
1/2 cup diced onion
1/3 cup dry pearled barley
3 cloves garlic, cleaned and crushed
3 quarts canned or home made chicken stock (stock made from
bouillon is ok)
1 cup (dry measure) presoaked lentils
1 packet Splenda
1 whole chicken breast, (2 halves) uncooked, cut into
bite-size chunks
leftover bones and skin from cutting up the chicken breast
1 bunch fresh parsley, washed and chopped (about 1/2 cup
after chopping)
1 can (15 oz) garbanzo beans, drained
about 1 pound fresh spinach (or one package frozen spinach,
thawed)
1 jar (12 oz) mild or medium Mexican salsa
1 can Mexican style stewed tomatoes, chunky pieces broken up
4 stems green onion, chopped finely
Recipe
In a large stock pot, brown together Italian sausage, diced
onion, pearled barley, and garlic. Add stock, lentils,
chicken breast, bones and skin, Splenda and parsley. Simmer
until lentils are tender (or longer if desired).
Remove chicken bone, skin and cartilage. Return any meat to
pot and add garbanzo beans, spinach, stewed tomatoes
including juices, and salsa. Cook until spinach is tender
(about 10 minutes) and serve, topped with chopped green
onion. About 10-12 servings.
*To presoak any dried peas or beans: heat to a boil enough
water to equal 4 times the volume of the dried beans, add
beans and bring back to a boil. Cover and turn off heat.
Allow to soak for 1 1/2 hours. Pour off the soaking water,
and cook beans as recipe directs. When using this process,
add to the pot of cooking beans or peas about a Tablespoon
of sweetener per/pound of dried beans, because it removes
the natural sugars from the beans--and those sugars are the
main source of gas that is formed for some people who eat
beans. (1 Packet of Splenda will do the job just fine. )
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