Lentil Soup With Lamb
Servings
Prep Time
Cook Time
Ready In
Recipe: #16726
January 14, 2015
"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."
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 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 & Variations
No special items needed.
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