This crockery-cooker soup gets a flavor
boost from thyme and condensed onion soup.
Lamb, Lentil and 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 1/2-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 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 facts per serving: calories: 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. © Copyright 2003 Meredith Corporation. All Rights Reserved.
