Hearty lentil and lamb soup with additional veggies.
2 tsp coconut oil (or butter)
3 oz. ground lamb
1/4 c frozen seasoning blend (onions, pepper, celery and parsley)
1/4 tsp chopped garlic (or more if desired)
2 c chicken stock or water
1/4 tsp sea salt
1/4 c lentils
In a 1 or 2 quart pan brown the lamb in coconut oil. Remove lamb from pan and add seasoning blend. Saute until onions are clear, drain excess grease, return lamb to pan, add lentils, salt, garlic and chicken stock. Bring to boil and reduce heat to low. Simmer for 35 to 45 min. or until lentils are tender. Add more water as needed.