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Rice Lamb And Lentil Soup

Western.Chefs's picture
Ingredients
  Lamb 1 Pound, cubed
  Water 5 Cup (80 tbs) (adjust quantity as needed)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Lentils 1 Cup (16 tbs)
  Onion 1 Large, sliced
  Butter 1 Tablespoon
  Raw rice 1 Cup (16 tbs)
Directions

1. Brown the lamb in its own or additional fat. Add three cups of the water, the salt and pepper, bring to a boil, reduce the heat and simmer, covered, two and one-half hours.
2. Wash the lentils, add to the lamb and cook fifteen minutes.
3. While the lentils are cooking, brown the onion in the butter and then add to the lentils. Add the remaining water, bring to a boil and add the rice. Cover and continue cooking until the rice, lentils and lamb are tender, stirring occasionally. The soup should be thick.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Rice

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2523 Calories from Fat 726

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 39.7 g198.6%

Trans Fat 0 g

Cholesterol 331.6 mg110.5%

Sodium 2233.6 mg93.1%

Total Carbohydrates 292 g97.4%

Dietary Fiber 64.2 g256.8%

Sugars 17.1 g

Protein 149 g297.2%

Vitamin A 9.2% Vitamin C 53%

Calcium 25.6% Iron 138.5%

*Based on a 2000 Calorie diet

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Rice Lamb And Lentil Soup Recipe