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Lentil And Lamb Soup

Diet.Chef's picture
  Lean boneless lamb 1 Pound
  Nonstick spray coating 1
  Onion 1 Medium, chopped
  Water 4 Cup (64 tbs)
  Canned tomatoes 14 1⁄2 Ounce, cut up (1 Can)
  Coarsely chopped carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Lentils 3⁄4 Cup (12 tbs)

Trim fat from lamb; cut lamb into 1 inch pieces.
Spray a Dutch oven with nonstick spray coating.
Heat Dutch oven over medium heat.
Brown half of the lamb.
Remove lamb from Dutch oven.
Repeat with remaining lamb and all of the onion.
Return first half of lamb to Dutch oven.
Add water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Rinse lentils; add to lamb mixture.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes more or till lamb and lentils are tender.
Remove bay leaf.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1831 Calories from Fat 622

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 23 g114.9%

Trans Fat 0 g

Cholesterol 272.2 mg90.7%

Sodium 2964.1 mg123.5%

Total Carbohydrates 167 g55.8%

Dietary Fiber 65.2 g260.8%

Sugars 25.4 g

Protein 140 g280.3%

Vitamin A 875% Vitamin C 136.5%

Calcium 48.3% Iron 135.8%

*Based on a 2000 Calorie diet

Lentil And Lamb Soup Recipe