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Lentil And Split Pea Puree Recipe
|Bacon slices||2 , diced|
|Minced onion/White leek||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Carrot||1 , thinly sliced|
|Yellow split peas||1⁄2 Cup (8 tbs)|
|Brown chicken stock||3 Cup (48 tbs)|
|Minced green onion tops/Tender celery leaves||4|
Serving size: Complete recipe
Calories 1038 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 2.9 g14.7%
Trans Fat 0 g
Cholesterol 25 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
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.