Lamb, Lentil, And Rosemary Soup
Description
This Mediterranean main features Olive oil 2 c Chopped very ripe tomatoes, Butter Or canned tomatoes, Garlic, minced 1 Bay leaf, Onions. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cubes 1 c Cubed cooked lamb 1 ts Salt Tabasco or other liquid hot 1 ts Pepper Pepper sauce 6 c Lamb stock 1.
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In a large soup pot, heat the olive oil and butter over moderately low heat.
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Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste.
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Simmer ,
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Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a
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boil .
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Reduce the
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heat and
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simmer , partially covered, for about 40 to 50 minutes, or until the lentils are tender.
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Taste for seasoning.
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serve ,
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place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it.
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Garnish with the remaining fresh rosemary.
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Serve with a bottle of Tabasco on the side
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 225.4kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 3.0g15%
- Cholesterol 8.1mg3%
- Sodium 71.4mg3%
- Total Carbohydrate 29.8g10%
- Dietary Fiber 3.0g12%
- Sugars 3.1g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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