Lamb, Lentil, And Rosemary Soup Recipe

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Servings: 6


Cost per serving $1.11 view details


  1. 1. In a large soup pot, heat the extra virgin olive oil and butter over moderately low heat. Add in the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add in the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 min, or possibly till the lentils are tender. Taste for seasoning.
  2. 2. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the warm soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side.
  3. Serves 4 to 6.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 171g
Recipe makes 6 servings
Calories 169  
Calories from Fat 109 64%
Total Fat 12.27g 15%
Saturated Fat 4.31g 17%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 548mg 23%
Potassium 342mg 10%
Total Carbs 9.18g 2%
Dietary Fiber 2.2g 7%
Sugars 4.18g 3%
Protein 6.6g 11%
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