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Lamb, Lentil, and Onion Soup

Rated :  Not yet rated
Prep: 25 min.
Cook: 3 hours 30 min.
 
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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 to 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.

Dietary Exchanges: 2-1/2 starch, 1 vegetable, 3 lean meat.

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

  • Calories 376,
  • Total Fat (g) 10,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 57,
  • Sodium (mg) 693,
  • Carbohydrate (g) 38,
  • Fiber (g) 17,
  • Protein (g) 33,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Starch (d.e.) 2.5,
  • Vegetables (d.e.) 1,
  • Lean Meat (d.e.) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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