Lentil and Lamb Soup

Lamb, carrots and celery lend their flavors to the lentils for this low-fat soup recipe.



by 4  people


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Servings: 6
Prep Time: 20 mins
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Ingredients
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    1   pound 
    lean boneless lamb
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    Nonstick spray coating
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    1   
    medium onion, chopped (1/2 cup)
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    4   cups 
    water
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    1  14 1/2 ounce can 
    tomatoes, cut up
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    1   cup 
    coarsely chopped carrots
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    1   cup 
    sliced celery
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    1   teaspoon 
    salt
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    1/2  teaspoon 
    dried thyme, crushed
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    1/4  teaspoon 
    pepper
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    1   
    clove garlic, minced
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    1   
    bay leaf
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    3/4  cup 
    lentils

Directions
1.
Trim fat from lamb; cut lamb into 1-inch pieces.
2.
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.
3.
Add water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
4.
Rinse lentils; add to lamb mixture. Bring to boiling; reduce heat. Cover and simmer for 30 minutes more or until lamb and lentils are tender. Remove bay leaf. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 197, Fat, total (g) 4, chol. (mg) 44, carb. (g) 21, pro. (g) 21, sodium (mg) 527, Percent Daily Values are based on a 2,000 calorie diet
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