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Prep time
15 minutes
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Cook time
2 hours 20 minutes
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Serves
6 to 8
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
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Ingredients
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2 tablespoons
olive oil
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1 cup
cubed lamb shoulder meat
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3-4
lamb rib bones, if available
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1
each: carrot, celery stalk, onion
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3
cloves garlic, minced
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6-8 cups
chicken stock
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1 1/2 cups
lentils, rinsed
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1
14.5 ounce can diced tomatoes
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1
lemon, zest and juice
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1 tablespoon
each: fresh rosemary and thyme
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1
bay lead
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1 teaspoon
red chili pepper flakes
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salt and pepper to taste
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2 tablespoons
each: minced Italian parsley, grated Parmesean
Directions
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Heat oil in a large stock pot. Add cubed lamb and bones. Sprinkle with salt and pepper. Brown over medium high heat.
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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.
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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.
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To serve, reheat, adding more broth if needed. Ladle into soup bowls and sprinkle with the parsley and cheese.
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