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Lamb and Lentil Soup With Lamb Meatballs
THE WASHINGTON POST25Ingredients
105Minutes
420Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 leek (large)
- 1 1/2 Tbsp. olive oil
- 1 clove garlic (chopped)
- 1 1/2 Tbsp. fresh rosemary (chopped)
- 1 1/2 Tbsp. chopped fresh thyme
- sea salt
- freshly ground black pepper
- 2 medium carrots (scrubbed well and cut crosswise into 1/2-inch pieces)
- 1 cup brown lentils (rinsed and picked over)
- 1 cup crushed tomatoes (canned no-salt-added, with their juice)
- 6 cups chicken stock (Roasted, see related recipe)
- 1/2 cup fresh parsley (packed chopped)
- 12 oz. ground lamb
- 1 clove garlic (finely chopped)
- 1 1/2 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. chopped fresh thyme
- 1 large egg
- 1/2 cup parmigiano-reggiano (freshly grated, or pecorino Romano cheese)
- 1/2 cup panko (plain dried, Japanese bread crumbs)
- sea salt
- freshly ground black pepper
- 1 Tbsp. olive oil
- 1 1/2 tsp. canola oil
- 1/2 cup finely chopped fresh parsley (packed)
- 1/2 cup parmigiano reggiano cheese (freshly grated)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol70mg23% |
Sodium790mg33% |
Potassium750mg21% |
Protein26g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber9g36% |
Sugars6g |
Vitamin A80% |
Vitamin C30% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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