Rice Lamb And Lentil Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Lamb1 Pound, cubed
 Water5 Cup (80 tbs) (adjust quantity as needed)
 Salt1 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Lentils1 Cup (16 tbs)
 Onion1 Large, sliced
 Butter1 Tablespoon
 Raw rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2523 Calories from Fat 726

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 39.7 g198.6%

Trans Fat 0 g

Cholesterol 331.6 mg

Sodium 2233.6 mg93.1%

Total Carbohydrates 292 g97.4%

Dietary Fiber 64.2 g256.8%

Sugars 17.1 g

Protein 149 g297.2%

Vitamin A 9.2% Vitamin C 53%

Calcium 25.6% Iron 138.5%

*Based on a 2000 Calorie diet

Directions

1. Brown the lamb in its own or additional fat. Add three cups of the water, the salt and pepper, bring to a boil, reduce the heat and simmer, covered, two and one-half hours.
2. Wash the lentils, add to the lamb and cook fifteen minutes.
3. While the lentils are cooking, brown the onion in the butter and then add to the lentils. Add the remaining water, bring to a boil and add the rice. Cover and continue cooking until the rice, lentils and lamb are tender, stirring occasionally. The soup should be thick.
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