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Lamb and Lentil Soup Recipe

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This recipe for Lamb and Lentil Soup is from The Truco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 1.5 litres/ 2 ½ pints/ 6 ¼ cups water or stock
900 g/ 2 lb neck of lamb, cut into chops
½ onion, chopped
1 garlic clove, crushed
1 small dry chili pepper (optional)
1 bay leaf
1 clove
2 sprigs of fresh thyme
225 g/ 8 oz potatoes, cut into 2.5 cm/ 1 inch pieces
175 g/ 6oz/ ¾ cup red lentils
Salt and freshly ground black pepper
Chopped fresh parsley
Vinegar to taste
Directions:
Directions:
1. Put about 1.2 litres / 2 pints/ 5 cups of the stock or water and the meat in a large saucepan with the onion, garlic, bay leaf, clove, dry chili pepper and sprigs of thyme. Bring to the boil and simmer for about 1 hour until the lamb is tender.
2. Add the pieces of potato and the lentils to the pan and season the soup with a little salt and plenty of black pepper. Add the remaining stock or water to come just above surface of the meat and vegetables; you may need more if the soup becomes too thick during cooking.
3. Cover and allow to simmer for 25 minutes or until the lentils are cooked and well blended into the soup. Taste the soup and adjust the seasoning as necessary. Sir in the parsley and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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