Lentil Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Italian sausage
1/2 lb	227g / 8oz	Beef stew meat
1/4 cup	59ml	Red wine vinegar
1		Onion - chopped
2		Carrots - chopped
2		Celery stalks - chopped
3		Garlic cloves - chopped
1 lb	454g / 16oz	Lentils
10 cups	2370ml	Water
1		Bay leaf
1		Crushed tomatoes - (28 oz)
		Salt - to taste
1 lb	454g / 16oz	Cabbage
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in large, heavy soup pot over medium heat. Crumble sausages from casing into pot and break up with spoon. Chop stew meat as fine as possible by hand and add to soup pot.

Cook, stirring occasionally, until meats are dark brown, about 15 minutes, but do not scorch. Add vinegar and stir. Vinegar will evaporate almost immediately. Using slotted spoon, transfer meat to strainer and shake to remove as much grease as possible. Discard all but 1 tablespoon grease in pot.

While meat is draining, add onion, carrots and celery to pot and return to medium heat. Cook, stirring frequently, until vegetables have softened and become fragrant, about 5 minutes. Add garlic and cook 2 to 3 minutes more.

Add lentils and stir to coat with flavorings. Add meat, water, bay leaf, tomatoes and 1 teaspoon salt and bring to simmer. Cook at simmer 45 minutes, until lentils have softened.

Cut cabbage in quarters. Trim out core and shred cabbage coarsely. About 15 minutes before serving, add cabbage to pot and stir to mix well. Let cabbage melt into pot, then season to taste with a good grinding of black pepper and more salt and vinegar if necessary.

This recipe yields 8 to 10 servings.

Each of 10 servings: 299 calories; 318 mg sodium; 23 mg cholesterol; 9 grams fat; 36 grams carbohydrates; 21 grams protein; 3.41 grams fiber.

Source:
The Los Angeles Times, 03-08-2000

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