Lentil Soup With Lamb
Recipe: #16726
January 14, 2015
Categories: Beans, Lamb/Mutton, One-Pot Meal Gluten-Free, High Fiber, No Eggs, Non-Dairy, Canned Tomatoes, more
"Adapted from a recipe printed in Bon Appetit (January 2005) with my changes. We really enjoyed this soup and is especially good on snowy days."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (561.9 g)
- Calories 511.5
- Total Fat - 23.4 g
- Saturated Fat - 8.5 g
- Cholesterol - 55.2 mg
- Sodium - 273.7 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 20.8 g
- Sugars - 7.8 g
- Protein - 29.7 g
- Calcium - 112.6 mg
- Iron - 6.7 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a large soup pot over medium high heat heat the oil and then add the lamb and vegetables (celery - garlic); saute until vegetables are almost tender and lamb is cooked through (15 minutes).
Step 2
Stir in lentils and stir one minute. Add broth, water, tomatoes and spices (thyme and dill), bring to a boil and reduce heat to low and simmer covered for 40 minutes or until lentils are tender.
Step 3
Using an immersion blender, puree some of the soup but leave some of the lentils and vegetables whole. Thin soup with additional broth or water if desired.
Tips
No special items needed.
1 Reviews
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