Lentil and Lamb Soup
Lamb, carrots and celery lend their flavors to the lentils for this low-fat soup recipe.
Recipe from Better Homes and Gardens
1 pound lean boneless lamb
Nonstick spray coating
1 medium onion, chopped (1/2 cup)
4 cups water
1 14 1/2 ounce can tomatoes, cut up
1 cup coarsely chopped carrots
1 cup sliced celery
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 clove garlic, minced
1 bay leaf
3/4 cup lentils
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 until lamb and lentils are tender. Remove bay leaf. Makes 6 servings.
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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