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Ingredientes
- 1/2 lb lean bacon diced
- 1 lb sweet Italian sausage
- 1 x parsnip, minced
- 1 lrg carrot, minced
- 1 sm anise or possibly fennel root, minced
- 1 c. lentils, cleaned and rinsed
- 8 c. chicken stock
- 1 tsp cider vinegar
- 2 x cloves garlic, chopped
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1 x smoked ham hock
- 2 c. minced fresh spinach leaves
Direcciones
- Fry out bacon over medium heat till pcs are crisp and fat is released.
- Cut sausage into 3/4" long pcs; brown with bacon. Chop parsnip; add in to pot, then chop carrot and add in to pot, chop onion and add in to pot chop anise and add in to pot. Lastly chop mushrooms and add in to pot. Saute/fry mix about five min after each vegetable addition while preparing the next vegetable. After adding mushrooms and sauteing for five min, add in lentils; saute/fry an additional five min, stirring constantly. Addchicken broth, vinegar, spices and ham hock. Cook till lentils are tender and ham is falling off hock, about 60 to 90 min. Just before serving stir in minced spinach; cook an additional five min.
- Serves 6 to 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 6 servings | |
| Calories 578 | |
| Calories from Fat 374 | 65% |
| Total Fat 41.43g | 52% |
| Saturated Fat 14.34g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 1381mg | 58% |
| Potassium 908mg | 26% |
| Total Carbs 22.89g | 6% |
| Dietary Fiber 11.5g | 38% |
| Sugars 1.2g | 1% |
| Protein 26.94g | 43% |
