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Lamb, Lentil, and Onion Soup
Ingredients
-
12
ounces lean boneless lamb or beef, cut into 1/2-inch cubes
-
1
tablespoon cooking oil
-
1
cup thinly sliced celery
-
1
cup coarsely chopped carrots
-
1
cup dry lentils, rinsed and drained
-
1
10 1/2 ounce can condensed French onion soup
-
1
- 1 1/2
teaspoons dried thyme, crushed
-
3 1/4
cups water
Directions
1. In a large skillet, brown meat in hot oil. Meanwhile, in a 3-1/2- or 4-quart electric crockery cooker, place celery, carrots, and lentils. Top with browned meat.
2. In a large bowl, combine soup, thyme, and 1/4 teaspoon pepper. Gradually stir in water; add soup mixture to crockery cooker. Cover and cook on low-heat setting for 7 to 8 hours or until meat, vegetables, and lentils are tender. (Or, cover and cook on high-heat setting for 3-1/3 to 4 hours.) Makes 4 or 5 servings.
From the Test Kitchen
- Note Dietary Exchanges:2-1/2 starch, 1 vegetable, 3 lean meat.
- Tip Test Kitchen Tip:Be sure you have the right size crockery cooker for the recipe. Because coils in the sides of the cooker heat the food, a cooker must be between half and two-thirds full to work properly.
Nutrition Facts
(Lamb, Lentil, and Onion Soup)
- Servings Per Recipe 4,
- Calories 376,
- Protein (gm) 33,
- Carbohydrate (gm) 38,
- Fat, total (gm) 10,
- Cholesterol (mg) 57,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 17,
- Sodium (mg) 693,
- Vegetables () 1,
- Starch () 3,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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