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Lentil And Lamb Soup

Diet.Chef's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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