|6 slices of bacon||312||21||84||21|
|4 small onions (433g)||182||0.3||44||4|
|3 celery stalks (229g)||32||0.4||8||2|
|3 poblano peppers (307g)||61||0.5||14||3|
|2 red peppers (389g)||101||1||24||4|
|3 large garlic cloves (32g)||48||0.2||11||2|
|2 cups French Lentils (500g)||1667||0||302||125|
|1/2 cup fresh parsley (38g)||14||0.3||2||1|
|4 bay leaves||Fat|
|10 cups chicken stock||864||29||85||61|
|3 dried chipolte peppers (8g)|
|4 dried D'Arbol peppers (2g)|
|5 dried ancho peppers (58g)|
|359g raw shrimp (31-40 count)||381||6||3||73|
|1 trout filet (191g)||283||13||40|
Yeilds: 12-14 2 cup servings
Per serving: 400 calories, 9g fat, 49g Carbs, 37g Protein
Fry the bacon in your soup pot until it is crisp. Remove and keep only enough fat to begin cooking the vegetables.
Add the garlic and cook until fragrant. Add the onion, celery, poblano and red peppers. Season with some salt and pepper. Cook until it starts to stick to the bottom of the pot.
Add the lentils, dries peppers, bay leaves and stock. Bring to a boil and simmer until the lentils are soft.
|Dried Chilli peppers|
|On the left shrimp and trout, on the right scallops|
Remove the peppers and bay leaves from the pot. Take the stems out of the peppers and add to a blender with some of the liquid from the pot. Puree the peppers and add back to the pot.
Add the scallops, shrimp and trout. The heat from the liquid should cook the seafood in a few minutes. Add the bacon or save it to use as a garnish
|A finished serving of stew|
Serve over cooked rice or on it's own as a thick soup.