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Orzo, Lamb, and Lentil Soup Recipe
|Olive oil||2 Tablespoon|
|Lean lamb||1 Pound, cut into 1/2- to 3/4-inch cubes|
|Chicken broth||8 Cup (128 tbs)|
|Lentils||1 Cup (16 tbs), rinsed, soaked in water to cover for 2 hours, then drained|
|Onion||1 Medium, minced|
|Carrot||1 Small, scraped, and finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Orzo pasta||1 Cup (16 tbs) (A Pasta That Looks Like Rice, But The Name Means "Barley")|
Serving size: Complete recipe
Calories 2827 Calories from Fat 628
% Daily Value*
Total Fat 71 g108.5%
Saturated Fat 25 g124.9%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 5283.4 mg220.1%
Total Carbohydrates 308 g102.7%
Dietary Fiber 73.7 g294.6%
Sugars 30.7 g
Protein 237 g473.4%
Vitamin A 184% Vitamin C 47.2%
Calcium 21.2% Iron 109.7%
*Based on a 2000 Calorie diet
Add the lamb cubes, season with salt and pepper, and then brown them.
Add one-half of the broth, cover, and simmer 30 minutes or until the lamb is tender but still slightly underdone.
Stir in the lentils and the remaining broth and simmer 15 minutes.
Meanwhile saute the onion, carrot, and garlic in the butter until soft; sprinkle with the cumin and cinnamon; add them and the orzo to the pot.
Cover, keeping lid ajar (prop it with a wooden spoon laid across the pot) and simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
Taste for seasoning.
This is a hearty, tasty soup.