Lentil And Split Pea Puree Recipe




 Bacon slices2 , diced
 Fat1 Tablespoon
 Minced onion/White leek1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Carrot1 , thinly sliced
 Yellow split peas1⁄2 Cup (8 tbs)
 Brown chicken stock3 Cup (48 tbs)
 Salt To Taste
 Minced green onion tops/Tender celery leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 1173 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.2%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 37.8 mg

Sodium 1551.1 mg64.6%

Total Carbohydrates 189 g63.1%

Dietary Fiber 34.3 g137.3%

Sugars 26 g

Protein 52 g104%

Vitamin A 216.2% Vitamin C 29.8%

Calcium 9.4% Iron 33.9%

*Based on a 2000 Calorie diet


Cook bacon until crisp, remove with slotted spoon to drain on paper toweling and set aside.
Adding fat to bacon drippings if needed, lightly brown onion, garlic and carrot.
Stir in lentils and peas to coat well and add stocks.
Cover, bring to gentle boil, lower heat and simmer 40 minutes or until legumes are soft.
Puree and reheat.
Season with salt and pepper and add wine.
Garnish with onion tops.