“This hearty, savory soup was born when I threw together a bunch of ingredients I had lying around. It makes a perfect dinner on a rainy or snowy day.” - by Paul C. Glenn
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.
- Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.
Nutrition
Amount Per Serving (6 total)
- Calories
- 746 cal
- 37%
- Fat
- 16.9 g
- 26%
- Carbs
- 56.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Recipe name should be changed to Paul's Lamb and Lentil Soup and SKIP the apples. When I read the recipe I knew I would not be putting apples in it, and that was confirmed by the one review prior to m..." See moreind. I put a few stalks celery and halved onions in the pot when cooking and removed when I removed the bones. This was delicious. My family loved it and it will be one I will make over and over, especially after having a lamb dinner."
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