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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 48 |
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Here's something to warm 'em up after a shift in the deer stand waiting for the big buck OR those charming Christmas carolers on a frosty night OR for a tail-gating menu before a big football game on an autumn afternoon. Ingredients:
1 lb ground meat (combine beef, sausage, venison, turkey) |
1 large onion, chopped |
2 medium carrots, peeled & chopped |
1/4 cup diced green pepper |
1 -3 garlic clove, minced |
1 teaspoon basil |
1 teaspoon oregano |
6 chicken bouillon cubes (*) |
1 cup tomato sauce |
1 -2 cup spinach, chopped or 1 -2 cup swiss chard |
3/4 cup lentils, dry |
2 tablespoons butter (optional) |
sharp cheddar cheese, grated |
Directions:
1. Saute meats, rinse & drain for lowfat serving.
2. Add veggies & cook until onion is transparent. Add 8 cups water *or use equivalent amount of chix broth* and everything else EXCEPT lentils, butter and cheese.
3. Continue cooking covered, simmer for at least one hour on stove-top OR transfer to crockpot on LOW for several hours. Stir occasionally.
4. Lentils go in 45 minutes to 1 hour before serving time. Add a bit of water if the soup becomes too thick.
5. Add the butter if you're not doing the lowfat version and you like the richness of those yellow bubbles!
6. Serve with grated sharp Cheddar cheese sprinkled over the top.
7. NOTE: Leftovers are SUPERIOR to the first-run version.
8. SUBSTITUTE: Try orzo pasta instead of the lentils.
9. ***Chicken broth may be substituted here.
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