Lamb and Lentil Soup
This is a great fix-it-and-forget-it meal. It's a good soup to leave on low to keep it warm. The flavors actually meld and develop depth. This is a healthy, protein-centric meal with veggies.
- 1 lb Lamb Shank, Cut into about 3 pieces
- 1 Tbsp Butter, Salted
- 1 Tbsp Olive Oil
- To taste Salt
- 1 tsp Black Pepper
- 1/2 tsp Oregano
- 3 Medium Carrots, Diced medium
- 2 Medium Celery Sticks, Sliced thin
- 1 small Yellow Onion, Diced medium
- 32 oz Chicken Broth
- 14-16 oz can Diced Tomato, Petite
- 1/2 cup Water
- 1 lb Dry Green Lentils, Rinsed and sorted
- 1 tsp Cumin
- 1/4 tsp Ginger
- 1-2 Bay Leaves
- 1/4 tsp or to taste Cayenne Pepper
- Heat the butter and olive oil in a fry pan over medium-high heat. Mix well so butter does not burn. Add the lamb shank. Season the lamb with salt, pepper, and part of the oregano. Brown the lamb on each side. Transfer the lamb to a stock pot and remove the fry pan from heat.
- Add the chicken stock, tomatoes, and water to the stock pot. Heat on medium-high while you prep the vegetables.
- Reheat the fry pan and lamb drippings to medium-low. Add the onion, carrot and celery. Cook for 6-7 minutes, just to soften mildly. Transfer the vegetables and oil to the stock pot.
- Add the lentils and the remainder of the spices to the stock pot. Bring to a boil, reduce the heat, and simmer for 35-40 minutes. You may remove the lamb from the soup, debone, and place them back in the soup or serve a whole shank with a bowl. Taste and salt and pepper as necessary.
- Control the Thickness: You can control the thickness of the soup by transferring some of the cooked lentils to a food processor, blending them, and adding them back to the soup. An immersion blender may also be used, being careful to avoid the lamb.
- Control the Salt: Stock and canned tomatoes contain a large amount of salt. You can buy low sodium varieties and salt or use alternative salt to taste.
© 2017 Melissa Althen