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Lentil Pheasant Soup

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Submitted by ghack

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
3 3
EACH EACH CARROTS
diced
3 3
EACH EACH CELERY STALKS
diced
1 1
MEDIUM MEDIUM PARSNIPS
peeled *
3 3
CLOVES CLOVES GARLIC
minced
4 946
CUPS ML CHICKEN BROTH
3 7.1E+2
CUPS ML TOMATOES
crushed
1 237
CUP ML LENTILS
dried
2 907.2
POUND G PHEASANT
6 9E+1
TABLESPOONS ML ITALIAN PARSLEY
1 15
TABLESPOON ML ROSEMARY LEAVES
chopped
1 5
TEASPOON ML ROSEMARY LEAVES
dried
¼ 1.3
TEASPOON ML ALLSPICE
ground
¾ 177
CUP ML SHERRY
dry *

Directions

Heat oil and butter in s soup pot.

Add carrots, onions, celery, parsnip and garlic.

Cook, covered, over medium heat for 15 minutes to wilt vegetables.

Stir once.

Add broth, tomatos, lentils, pheasant legs and backbone.

Simmer, partially covered, for 15 minutes.

Add pheasant breasts and simmer another 15 minutes.

Remove legs and breasts; reserve. Leave backbone in.

Add 4 Tb parsley, rosemary, allspice, pepper and salt.

Stir and simmer, covered, another 20 minutes.

While soup simmers, remove skin from pheasant and shred meat.

Remove cover from soup, add shredded pheasant, shhery and remaining parsley.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 492 40% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 256mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 9g 38%
Sugars g
Protein 94g
Vitamin A 100% Vitamin C 31%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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