Monday, February 25, 2013

[MC-AllEthnic-Recipes] SC Tunisian Lentil and Lamb Soup - 37g Carbohydrate; 17g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                     SC Tunisian Lentil and Lamb Soup
 
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : LowerCarbs                      Meat
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  extra-virgin olive oil
  2             pounds  lamb shoulder -- excess fat trimmed, and cut into 1-inch pieces
                        salt
  1              large  onion -- finely chopped
  2                     garlic cloves -- minced
     1/2      teaspoon  red pepper flakes
  2               cups  brown lentils -- rinsed and picked over
  14 1/2        ounces  canned chopped tomatoes with juice
  8               cups  chik'n broth
     1/2           cup  chopped fresh flat-leaf (Italian) parsley
                        freshly ground black pepper -- (optional)
 
In a large skillet, heat the olive oil over medium-high heat. Sprinkle the
lam with 1 1/2 teaspoons salt. Brown the lamb, a few pieces at a time,
transferring the browned meat to the insert of a 5 to 7-quart slow cooker.
When all the lamb has been browned, add the onion, garlic, and red pepper
flakes to the skillet, and cook for 3 minutes, until the onion begins to
soften. Transfer the mixture to the slow cooker and stir in the lentils,
tomatoes, and broth. Cover and cook on high for 3 hours, or on low for 6
hours. The lamb will be tender.
 
 
Skim any excess fat from the surface of the soup and add the parsley.
Taste for seasoning and add more salt and some black pepper, if you like,
before serving.
 
Serves 6 to 8
 
AuthorNote: Tunisia is bordered on the west by Algeria and on the east by
Libya, and its cuisine is similar to that of its neighbors. Tunisians use
lamb and lentils. The soup is delicious over rice or couscous, making it a
hearty dish to serve on a cold winter's night.
 
Cuisine:
  "North Africanl/Maghreb"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 525 Calories; 27g Fat (45.2%
calories from fat); 35g Protein; 37g Carbohydrate; 17g Dietary Fiber; 74mg
Cholesterol; 265mg Sodium.  Exchanges: 2 Grain(Starch); 4 Lean Meat; 1
Vegetable; 4 Fat.
 
NOTES : Cooker: 5 ot 7-quart
        Time: Low for 6 hrs, or High for 3 hrs
 
Nutr. Assoc. : 0 0 0 0 0 0 903920 0 0 0 0
 

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