lentil lamb spinach soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil2 cups chopped onion1/2 cup chopped carrot1/2 cup chopped celery2 teaspoons kosher salt1 teaspoons black pepper1 14.5 ounce can DeLallo Fire-roasted Diced Tomatoes in juice8 cups chicken broth, low fat, low sodium2 cloves garlic1 teaspoon dried marjoram10 oz. lamb shank, plus bones1 tbsp fresh lemon juice6 oz. baby spinach
Add olive oil to 6-quart dutch oven on medium heat. When hot, add lamb and bones and brown on all sides. Add onion, carrot, celery, salt and pepper and cook vegetables about six or seven minutes. Add garlic and stir for 30 seconds. Add lentils, tomatoes, broth, and marjoram. Increase heat and bring just to a boil. Cover and reduce heat to low. Cook about 50 minutes until lentils are tender. Remove lamb and bones. Separate meat from bones then chop or break meat into small pieces and set aside. Remove about a third to a half of the soup and puree in a food processor. Add back to soup then add lemon juice and baby spinach. Add meat and stir. Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user GMLIBERI.
Number of Servings: 6
Recipe submitted by SparkPeople user GMLIBERI.
Nutritional Info Amount Per Serving
- Calories: 405.5
- Total Fat: 6.7 g
- Cholesterol: 30.3 mg
- Sodium: 1,673.8 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 25.9 g
- Protein: 33.1 g
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