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Herb's Favorite Lentil Soup Recipe

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This recipe for Herb's Favorite Lentil Soup, by , is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Wyer


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

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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