Ribs & Lentils
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon vegetable oil
- 1 kilo Meat Option, (2 lb)
- 1 can condensed French onion soup, (10½ oz / 298 g)
- 1 cup celery, sliced, plus leaves
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ½ teaspoon Herb Option, crushed
- 500 grams dry lentils, brown or green, (1 lb)
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup carrot, sliced
- 4 cups water
- Garnish Option
OPTIONS
Meat - Use 1 Item
- lamb breast, cut into 2 rib pieces
- beef short ribs, cut into 1 rib pieces
- pork spareribs, cut into 2 rib pieces
Herb - Use 1 Item
- dried thyme
- dried marjoram
- dried basil
Soup - Use 1 Item
Spanish style vegetable soup- condensed tomato bisque
- condensed tomato rice soup
Garnish - Use 1 Item
- spring onion, sliced
- fresh parsley, chopped
- tomatoes, diced
Instructions
- Heat the oil in a large pot (6 quart size) on medium high heat, when hot, brown the Meat Option on all sides, then pour off the fat.
- Add the French onion soup, celery, garlic, black pepper, and Herb Option. Bring to a boil then reduce heat to low. Cover and simmer 1 hour.
- Add the lentils, Soup Option, carrot, and water. Cover and simmer another 1 hour or until meat and lentils are tender.
- Ladle into serving bowls, sprinkle each with Garnish Option as desired, serve and enjoy.
Notes
Low cost per serving if using pork, high cost per serving if using beef or lamb
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