Make Ahead

Lamb and Lentil Soup

January  8, 2022
0 Stars
Photo by sally Uhlmann
Author Notes

This rich and hearty soup benefits from lamb bones. If available, ask your butcher to cut a couple of lamb ribs into thirds. The soup will still be delicious without, but the layering of flavors will not be as pronounced. This recipe can be prepared 3 days in advance and freezes well. Serve with crusty bread and a salad and you have an entire meal. —sally Uhlmann

  • Prep time 15 minutes
  • Cook time 2 hours 20 minutes
  • Serves 6 to 8
Ingredients
  • 2 tablespoons olive oil
  • 1 cup cubed lamb shoulder meat
  • 3-4 lamb rib bones, if available
  • 1 each: carrot, celery stalk, onion
  • 3 cloves garlic, minced
  • 6-8 cups chicken stock
  • 1 1/2 cups lentils, rinsed
  • 1 14.5 ounce can diced tomatoes
  • 1 lemon, zest and juice
  • 1 tablespoon each: fresh rosemary and thyme
  • 1 bay lead
  • 1 teaspoon red chili pepper flakes
  • salt and pepper to taste
  • 2 tablespoons each: minced Italian parsley, grated Parmesean
In This Recipe
Directions
  1. Heat oil in a large stock pot. Add cubed lamb and bones. Sprinkle with salt and pepper. Brown over medium high heat.
  2. While meat browns, finely chop carrot, celery, and onion. Mince garlic. Add to meat, turn heat to medium, and sauté for 8 minutes, stirring a few times.
  3. Add all other ingredients except parsley and cheese, starting with 6 cups of broth. Simmer until the lentils are tender, about 1 1/2 to 2 hours. Add additional broth as needed. Removed from heat, cool, and pick meat from bones and discard bones. Refrigerate, covered, until needed.
  4. To serve, reheat, adding more broth if needed. Ladle into soup bowls and sprinkle with the parsley and cheese.

See what other Food52ers are saying.

0 Reviews