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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lamb shoulder steak
lamb neck bones
1 (16 ounce) package
yellow onion, chopped
cloves garlic, finely chopped
fresh thyme leaves, finely chopped
Red Delicious apples - peeled, cored and diced
Cabernet Sauvignon wine
fresh cilantro leaves, chopped
salt and freshly ground black pepper
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.
Did not enjoy this soup. The flavours of the apple and wine did not blend well with the lamb.
* Percent Daily Values are based on a 2,000 calorie diet.
Paul's Apple, Lamb and Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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