Ox tail, lentil and cauliflower soup
While trying to use up frozen oxtails I invented this soup
- Preparing Time: 30 minutes
- Total Time: 5 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- olive oil
- 4 cups beef stock
- 1 onion
- 4 cups chicken stock
- 1 pound oxtails
- 1.5 cups lentils i like the little brown ones
- 1 big can italian tomatoes chopped
- 1 head cauliflower chopped
- Carbohydrate 43.8236886816045 g
- Cholesterol 36.9862375020288 mg
- Fat 8.13112902027608 g
- Fiber 15.688691254466 g
- Protein 43.4472180419916 g
- Saturated Fat 0.998930625763193 g
- Serving Size 1 1 Serving (1004g)
- Sodium 2781.48241769848 mg
- Sugar 28.1349974271385 g
- Trans Fat 4.87669229921518 g
- Calories 424 calories
Toss the oxtails and the chicken stock in crockpot on high for 4 hours. Let cool enough to clean the bones and chop the meat, defat and reserve the stock. Chop onion and soften in olive oil. Add lentils, tomatoes and cook per their instruction on package with left over cooking liquid and beef stock. For the last 10 minutes of cooking time add the cauliflower. When lentils are done add in the oxtail meat and serve. Salt and pepper to taste, a dash of lemon juice is good too. I bet a parmesan rind cooking with the lentils would taste great but add calories.
