TURNIP GREEN SOUP WITH ROTEL RECIPES
CHICKPEA TOMATO SOUP - SKINNYTASTE
Steps:
- Crock Pot Version
- Stove Top Version
- Instant Pot Version
Nutrition Facts : ServingSize 1 1/2 cups, Calories 215 kcal, CarbohydrateContent 36 g, ProteinContent 9 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 2.5 mg, SodiumContent 387 mg, FiberContent 6 g, SugarContent 6 g
MEDITERRANEAN LAMB AND LENTIL STEW RECIPE | ALLRECIPES
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Stew
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, CarbohydrateContent 46.4 g, CholesterolContent 103 mg, FatContent 26.7 g, FiberContent 19.7 g, ProteinContent 39.3 g, SaturatedFatContent 11.1 g, SodiumContent 1049.2 mg, SugarContent 7.9 g
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