Description
This lamb and lentil soup is so hearty, satisfying and comforting! The warm spices and big flavors are perfect for lunch or dinner on a cold day.
Ingredients
- 1 pound Dry Lentils
- 1 dash Olive Oil
- 2 cloves Garlic, Minced
- 1 whole Onion, Diced Small
- ¼ cups Fresh Mint, Finely Chopped
- 1 pound Ground Lamb
- ½ teaspoons Salt
- ¼ teaspoons Cinnamon
- ¼ teaspoons Smoked Paprika
- ¼ teaspoons Coriander
- ¼ teaspoons Turmeric
- ¼ teaspoons Dried Oregano
- 1 Tablespoon Tomato Paste
- 1 dash Worcestershire Sauce
- 1 quart Chicken Stock
- 1 can (28 Oz. Size) Crushed Tomatoes
Preparation
Fill a large bowl with water and pour lentils into it. Soak for 30 minutes. Once they’re done soaking, drain in a fine mesh colander, rinse and set aside to dry out a bit. Then get out a large Dutch oven and heat the olive oil in it over medium high heat. Add garlic, onion and mint and let them get fragrant for a minute. Then add lamb and break it up with a spoon as it cooks. While it cooks, season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
When lamb is cooked through, add tomato paste and Worcestershire sauce. Let tomato paste __cook for a minute as you stir that in. Finally, pour in chicken stock and crushed tomatoes. Let soup come to a boil, then reduce to a simmer. __cook soup at a simmer for 1 hour to 1 1/2 hours. The lentils should get completely tender and flavors will marry gorgeously.
Ladle soup into pretty bowls and top with a little extra fresh mint for garnish. Serve hot immediately and enjoy!
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