6 Serves
101 Mins
Prepare the ingredients by dicing the lamb, onions, carrots, and bell peppers into uniform pieces using a chef's knife on a cutting board.
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HungarianVitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
43 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
501 mg / 1,250 mgPotassium
872 mg / 4,700 mgSodium
904 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the lamb until browned on all sides.
Add the onions, carrots, and bell peppers to the Dutch oven, sautéing until softened, then stir in the tomato paste and cook for another two minutes.
Pour in water or stock, bring to a boil, then reduce heat to low and simmer until the lamb is tender.
Stir in the rice and season the soup with salt and pepper, continuing to simmer until the rice is fully cooked and the soup has thickened.
21
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g21
g
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