Lamb, Lentil, and Rosemary Soup

96 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil
1	tablespoon	butter
3	cloves	garlic	minced
2	each	onions	chopped
2	each	carrots	cut into small cubes
1	teaspoon	salt
1	teaspoon	black pepper
6	cups	lamb, stock
2	cups	tomatoes	very ripe, chopped, or canned tomatoes
1	each	bay leaf
1	each	lamb bones	from roast leg of lamb
1	cup	lamb	cooked, cubed
1	x	red hot pepper sauce (eg. Tabasco)

Directions

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.

To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle hot soup over it.

Garnish with the remaining fresh rosemary.

Serve with hot sauce on the side.

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Nutrition Facts

Serving Size 130g

Amount per Serving

Calories 96 61% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 426mg	18%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 1.0g	3%

Vitamin A	80%		Vitamin C	22%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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