Paul's Apple, Lamb and Lentil Soup Recipe - Allrecipes.com
  • READY IN hrs

Paul's Apple, Lamb and Lentil Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Jan 11, 2012

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.

 
Dec 23, 2010

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

 

2 Ratings

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Nutrition

  • Calories
  • 746 kcal
  • 37%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 24.8 g
  • 99%
  • Protein
  • 81.3 g
  • 163%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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