"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Herb's Favorite Lentil Soup Recipe

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This recipe for Herb's Favorite Lentil Soup, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Wednesday, September 14, 2005


2 tbl pure olive oil
1 1/2 pound shoulder lamb chops
4 garlic cloves, coarsely chopped
2 red bell peppers, cut into 1/4" dice
2 carrots, cut into 1/4" dice
1 large onion, coarsely chopped
1 celery rib, cut into 1/4" dice
10 cups chicken stock
1 pound brown lentils, rinsed and drained
1 28 oz. can Italian tomatoes, crushed with their liquid
1 bunch flat-leaf parsley, stems discarded, leaves, chopped
1 pound russet potatoes, peeled and cut into 1/4" dice

Heat oil in large saucepot. Add the lamb chops and cook over moderately high heat until browned, about 4 min per side. Transfer chops to a plate.

Add the potatoes, garlic, peppers, carrots, onion and celery to the pot and cook over moderate heat, stirring for 5 min. Add the lamb chops, tomatoes, lentils, chicken stock and parsley and bring to a boil. Add a dash of salt and pepper. Cover and simmer over low heat until the lentils are tender, 50 min. to an hour. Remove the lamb chops and discard the bones. Cut the meat into small pieces and return to the soup. Season with salt and pepper.

Soup can be refrigerated for up to 3 days or frozen.




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