Lamb And Sausage Soup
|Dried lentils||12 Ounce, dried (1 Package)|
|Water||9 Cup (144 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ham hock||3⁄4 Pound|
|Dry red wine||1 Cup (16 tbs)|
Wash lentils in cold water and drain well; place in a large pan.
Coarsely dice the carrots, and chop the onions.
Add carrots, onions, water, and the salt to the lentils.
Bring this mixture to a boil and add the lamb shanks, ham hock, and 1 cup of the dry red table wine.
Cover and simmer gently for about 2 1/2 hours or until meats are very tender.
If you wish, remove bones and fat from meats and discard; skim excess fat from surface of soup.
Add the garlic sausages, whole or cut in thick slices, and simmer soup for about 20 minutes more.
Serving size: Complete recipe
Calories 7102 Calories from Fat 3607
% Daily Value*
Total Fat 400 g615.5%
Saturated Fat 147.2 g735.9%
Trans Fat 1.1 g
Cholesterol 1456.3 mg485.4%
Sodium 7536.2 mg314%
Total Carbohydrates 317 g105.6%
Dietary Fiber 117.7 g470.7%
Sugars 44.5 g
Protein 480 g959%
Vitamin A 418.4% Vitamin C 119.3%
Calcium 55% Iron 316.9%
*Based on a 2000 Calorie diet