|Dried lentils||1 1⁄2 Cup (24 tbs)|
|Cold water||2 1⁄2 Quart|
|Leg of lamb roast/Uncooked lamb bones||8 Ounce (Leftovers)|
|Peeled garlic||1 Clove (5 gm) (Small Clove)|
|Peppercorns||1⁄4 Teaspoon (10 In Number)|
|Peeled sliced onion||1 Medium|
|Celery tops||1 Cup (16 tbs)|
|Parsley sprigs||4 Small|
|Peeled diced carrot||2 Cup (32 tbs)|
Pick over, then wash lentils, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 1/2 qts.
Add the lamb bones, salt, and next 6 ingredients tied in a piece of cheesecloth.
Cover, and simmer 4 hrs.
Remove bones and bag, leaving bits of meat in broth.
Add lentils; cover, and cook 15 min.
Add diced carrots and pepper; continue cooking until lentils and carrots are tender—about 20-30 min.
Calories 119 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.84 g4.2%
Trans Fat 0 g
Cholesterol 10.9 mg3.6%
Sodium 868.6 mg36.2%
Total Carbohydrates 16 g5.3%
Dietary Fiber 7.2 g28.8%
Sugars 2.1 g
Protein 9 g17.6%
Vitamin A 62.7% Vitamin C 6.4%
Calcium 3.2% Iron 11.1%
*Based on a 2000 Calorie diet