Try this Lamb, Lentil, and Rosemary Soup recipe, or contribute your own.
Suggest a better description1. In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, 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 boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 49 | ||
Calories from Fat: 28 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 17.1mg | 1 % | |
Potassium 84.2mg | 2 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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