Oxtail and Lentil Soup Recipe

Oxtails provide the flavor boost to this hearty soup of lentils, brown rice, and other vegetables. Serve with a salad for a filling meal.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

• 1/2 cup oil or shortening
• 2 pounds oxtails
• 2 cups chopped onion
• 1/2 cup chopped parsley
• 1/4 cup chopped bell pepper
• 1 cup raw brown rice
• 1 gallon ham stock or meat stock
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon minced garlic
• 1 large turnip, peeled and cut into 1/2-inch chunks
• 2 cups grated carrots
• 1 pound dry lentils, washed and picked over
• 2 medium-sized ripe tomatoes, peeled and seeded
• Salt to taste
• Louisiana hot sauce or ground cayenne pepper to taste

Preparation:

In a large, heavy pot over medium-high heat, heat the oil, and brown the oxtails. Then remove them and set aside.

In the same pot, saute the onions, parsley, and bell pepper until the onions are clear. Stir in the brown rice, then add the stock, Worcestershire, garlic, turnip, carrots, and lentils. Bring to a boil, then add the oxtails. Squeeze the tomatoes into the pot, add the salt and hot sauce, and stir. Reduce the heat to low, cover, and let simmer for at least 2 hours, stirring occasionally.

The soup is ready to serve when the rice and lentils are tender.

Yield: 10 servings

Recipe Source: Justin Wilson's Homegrown Louisiana Cookin' by Justin Wilson (Macmillan)
Reprinted with permission.