Kerrnel’s Lamb and Lentil Soup
(from kerrnel’s recipe box)
Makes about 6-8 servings of two ladels (about 2 cups) each. Lamb shoulder is most affordable and tasty cut for this recipe.
Nutrition Info:
314 calories
5.2g Fat
51mg Choloesterol
108mg Sodium
39.5g Carbs
14.9g Fiber
6.4g Sugars
28g Protein
TIP: Remove lamb for a vegetarian option, dropping calories to around 200 per serving, and eliminating fat and choloesterol. Protein reduced to around 8g.
Prep time: 20 minutes
Cook time: 360 minutes
Serves 8 people
Categories: Lamb, Slow Cooker, Soup
Ingredients
- 2 Celery stalks, diced
- 2 Potatoes, diced
- 1 Carrot, shredded
- 1 Onion, diced
- 1 lb Lamb
- 1.5 cups Red Lentils
- 1 14.5-oz can Diced Tomatoes
- 1 6-oz can Tomato Paste
- 2 tbsp Curry
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tsp Marjoram
- 1 tsp Turmuric
- Salt
- Pepper
- 6 cups Water
Directions
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Remove any excess fat from lamb and dice into 1/2" to 1" pieces. Place in a crock pot.
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Dice celery, potatoes, carrot, onions and put in with lamb. Add can of diced tomatoes, can of tomato paste, and spices.
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Place lentils in a mesh strainer and pick out stones. Rinse under cold water until water runs clear, then place in crock pot with other ingredients.
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Add 5 (if cooking on high) or 6 (if cooking on low) cups of water and cover.
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Cook on high for 4-6 hours, or low for 6-8 hours, or high for 2-4 and then low for 4-6 hours.