Lamb, Lentil, And Rosemary Soup Recipe
Servings: 6
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 3 cl Garlic, chopped
- 2 x Onions, minced
- 2 x Carrots, cut into small Cubes
- 1 tsp Salt
- 1 tsp Pepper
- 6 c. Lamb stock
- 2 c. Minced very ripe tomatoes">tomatoes Or possibly canned tomatoes">tomatoes
- 1 x Bay leaf
- 1 x Bone from a roast leg of Lamb
- 1 c. Cubed cooked lamb Tabasco or possibly other liquid warm Pepper sauce
Directions
- 1. In a large soup pot, heat the extra virgin olive oil and butter over moderately low heat. Add in the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add in 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 min, or possibly till 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 warm soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 109 | 64% |
| Total Fat 12.27g | 15% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 548mg | 23% |
| Potassium 342mg | 10% |
| Total Carbs 9.18g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.18g | 3% |
| Protein 6.6g | 11% |
