Lamb, Lentil and Onion Soup
This slow-cooker soup gets a flavor boost from thyme and condensed onion soup.
12-ounces lean boneless lamb or beef, cut into 1/2-inch cubes
1 tablespoon cooking oil
1 cup thinly sliced celery
1 cup coarsely chopped carrots
1 cup dry lentils, rinsed and drained
1 (10.75-ounce) can condensed French onion soup
1 to 1 1/2 teaspoons dried thyme, crushed
3 1/4 cups water
- In a large skillet, brown meat in hot oil.
- Meanwhile, in a 3 1/2 or 4-quart electric crockery cooker, place celery, carrots, and lentils. Top with browned meat.
- In a large bowl, combine soup, thyme, and 1/4 teaspoon ground black pepper. Gradually stir in water; add soup mixture to crockery cooker. Cover and cook on low-heat setting for 7 to 8 hours or until meat, vegetables, and lentils are tender. (Or, cover and cook on high-heat setting for 3 1/3 to 4 hours.)
Makes 4 to 5 servings.
Test Kitchen Tip: Be sure you have the right size crockery cooker for the recipe. Because coils in the sides of the cooker heat the food, a cooker must be between half and two-thirds full to work properly.
Nutritional Information Per Serving (1/4 of recipe): 376, total fat: 10g, saturated fat: 2g, cholesterol: 57mg, sodium: 693mg, carbohydrate: 38g, fiber: 17g, protein: 33g, starch: 2.5diabetic exchange, vegetables: 1diabetic exchange, lean meat: 3diabetic exchange.
Dietary Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.