Directions:
- Pour 6 1/4 cups of water or stock into a large pan and add thelamb, chopped onion, crushed garlic, bay leaf, clove and thyme sprigs. Bring to a boil, then lower heat and simmer gently for about 1 hour, until lamb is tender.
- Peel the poataoes and cut them into rough 1 inch cubes. Add them to the soup in the pan and cook for a further 5 minutes.
- Add the red lentils to the pan, stirring them gently into the stock, then seaon to taste with salt and plenty of pepper. Add approximately 1 1/4 cups of warm water to completely cover the vegetables and meat.
- Bring the soup back to a boil, then lower the heat, cover and simmer for 25 minutes or until the lentils are cooked, stirring occasionally. Add a little more water during cooking if the soup becomes too thick. Just before serving, stir in chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 715.44 Kcal (2995 kJ) | ||
| Calories from fat | 370.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.19g | 63% | |
|---|---|---|---|
| Sodium | 271.9mg | 11% | |
| Potassium | 558.16mg | 12% | |
| Total Carbs | 34.45g | 11% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 13.16g | 53% | |
| Protein | 51.49g | 103% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.5mg | 19% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 80.41 Kcal (337 kJ) | ||
| Calories from fat | 41.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 63% | |
|---|---|---|---|
| Sodium | 30.56mg | 11% | |
| Potassium | 62.73mg | 12% | |
| Total Carbs | 3.87g | 11% | |
| Sugars | 0.4g | 14% | |
| Dietary Fiber | 1.48g | 53% | |
| Protein | 5.79g | 103% | |
| Vitamin C | 0.4mg | 6% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.4mg | 19% | |
| Calcium | 11mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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