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Recipe submitted by Charles & Mildred Bartsch - 204 2nd Annual 1st Place NPGA Cook-Off Winner
7 c. water
½ tsp. salt and pepper
½ c. chopped carrots
1 c. dry lentils, rinsed
½ c. chopped celery
¼ c. dry brown rice
½ medium onion, chopped
1 – 15 oz can tomato sauce
½ tsp. dried oregano
10-15 oz bulk, Italian sausage
¼ tsp. garlic powder
1 ¼ c. frozen cheese tortellini
¼ tsp. dried basil
8 oz shredded Monterey Jack or Mozzarella, (optional)
In a large saucepan combine water, carrots, celery, onion, oregano, garlic powder, basil, salt, pepper, lentils and rice. Bring to a boil. Reduce heat cover and simmer for 20 minutes, until rice and lentils are tender. In a large skillet, brown sausage in a skillet, drain well. Add drained sausage and tomato sauce to boiled lentil, rice, water and seasoned mixture. Return to a boil and add tortellini. Cook 4 to 5 minutes, stirring several times, until tortellini is tender. Garnish individual bowls of soup with cheese as desired.
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Nutrition Facts
Serving Size
Servings Per Container 6-8
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Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
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Calcium
%
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Iron
%
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* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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Total Fat |
Less than |
65g |
80g |
Saturated Fat |
Less than |
20g |
25g |
Cholesterol |
Less than |
300mg |
300mg |
Sodium |
Less than |
2,400mg |
2,400mg |
Total Carbohydrate |
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300g |
375g |
Dietary Fiber |
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25g |
30g |
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Calories per gram: |
Fat 9 •
Carbohydrate 4 •
Protein 4
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