Lamb, Lentil, and Onion Soup

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 3 hrs 30 mins on high or 7 to 8 hours on low

Lamb, Lentil, and Onion Soup

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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

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.

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Nutrition Facts (Lamb, Lentil, and Onion Soup)

  • Per serving:
  • 376 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 57 mg chol. ,
  • 693 mg sodium ,
  • 38 g carb. ,
  • 17 g fiber ,
  • 33 g pro.
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