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Lamb, Vegetable and Lentil Soup with Cabbage
FAB FOOD 4 ALL12Ingredients
2Hours
400Calories
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Ingredients
US|METRIC
5 SERVINGS
- 675 grams lamb shoulder (/1½lb lean boneless, or neck fillet cut into 2.5cm/1inch cubes)
- salt
- black pepper
- 30 mL rapeseed oil
- 2 onions (medium, peeled and chopped)
- 100 grams red lentils (rinsed)
- 700 mL lamb stock (/1¼pints good, hot)
- 1 sprig rosemary (roughly chopped)
- 4 sprigs fresh thyme leaves
- 225 grams carrots (peeled and sliced)
- 225 grams swede (peeled and roughly chopped)
- green cabbage (Handful finely chopped)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium510mg21% |
| Potassium1150mg33% |
| Protein37g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A150% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* 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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