Lentil Soup—Crescenti Style Recipe

Summary

Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Beef neck bone/Beef shanks2 Pound
 Carrots3 , peeled and chopped
 Potatoes3 Medium, peeled and chopped
 Onion1 Large, peeled and chopped
 Celery stalks with tops3 , chopped
 Tomatoes3 , chopped
 Marjoram1⁄8 Teaspoon
 Water5 Cup (80 tbs)
 Beef bouillon cubes5 , crumbled
 Lentils1⁄2 Pound
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Zucchini2 , chopped
 Cabbage1⁄2 , shredded

Nutrition Facts

Serving size

Calories 212 Calories from Fat 13

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.13 g0.67%

Trans Fat 0 g

Cholesterol 1.4 mg

Sodium 844.8 mg35.2%

Total Carbohydrates 41 g13.7%

Dietary Fiber 13.5 g54.2%

Sugars 7.2 g

Protein 11 g22.6%

Vitamin A 88.5% Vitamin C 74.4%

Calcium 7.3% Iron 18.5%

*Based on a 2000 Calorie diet

Directions

In slow-cooking pot, combine beef with carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt, and pepper.
Cover and cook on low for 9 to 10 hours or until lentils are tender.
Remove beef bones from pot; cut off meat and return to pot.
Turn control to high.
Add zucchini and cabbage.
Cover pot and cook on high for 30 to 45 minutes or until vegetables are tender.
Makes 8 servings.
This is a thick, hearty soup, similar to a stew.
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