pauls-apple-lamb-and-lentil-soup

Paul's Apple, Lamb and Lentil Soup

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Paul C. Glenn
Recipe by  Paul C. Glenn

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.

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Reviews (2)

Rate This Recipe
lwarner
3

lwarner

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 mind. 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.

bonnie
0

bonnie

Did not enjoy this soup. The flavours of the apple and wine did not blend well with the lamb.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 746 cal
  • 37%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 56.8 g
  • 18%
  • Protein
  • 81.3 g
  • 163%
  • Cholesterol
  • 197 mg
  • 66%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

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Slow Cooker Lentil and Ham Soup