Paul's Apple, Lamb and Lentil Soup
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Ingredients2 h 30 m servings 746 cals
Original recipe yields 6 servings
- Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.
- Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.
Per Serving: 746 calories; 16.9 g fat; 56.8 g carbohydrates; 81.3 g protein; 197 mg cholesterol; 209 mg sodium. Full nutrition
ReviewsRead all reviews 2
Recipe name should be changed to Paul's Lamb and Lentil Soup and SKIP the apples. When I read the recipe I knew I would not be putting apples in it, and that was confirmed by the one review prio...