Lamb And Lentil Soup Recipes

LAMB AND LENTIL SOUP

Steps:

• First, prepare the lentils. Fill a large bowl with water and pour them into it. Let them soak for 30 minutes. Once they're done soaking drain them in a fine mesh colander, rinse them and set them 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 the garlic, onion and mint and let them get fragrant for a minute. Then add the 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 the lamb is cooked through, add the tomato paste and Worcestershire sauce. Let the tomato paste cook for a minute as you stir that in. Then finally pour in the chicken stock, crushed tomatoes and lentils. Let the soup come to a boil, then reduce it to a simmer. Cook the soup at a simmer for an hour to an hour and a half. The lentils should get completely tender and the flavors will marry gorgeously. Then ladle it into pretty bowls and top it with a little extra fresh mint for garnish. Serve hot immediately and enjoy!

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

LENTIL SOUP WITH LAMB

Steps:

• Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
• Add lentiles and cook one minute.
• Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
• Enjoy!

CROCK POT LAMB AND LENTIL SOUP

Steps:

• In a large skillet brown meat in hot oil.
• Drain fat.
• Meanwhile, in a 3 1/2 or 4-quart slow cooker place celery, carrots, and lentils.
• Top with meat.
• Stir in soup, thyme, salt, and pepper.
• Gradually stir in water.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

LAMB SHANK & LENTIL SOUP

Steps:

• Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
• Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
• Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
• Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
• Serve - garnished with parsley - in large bowls and crusty rolls.

LAMB AND LENTIL SOUP

Steps:

• Pour 6 1/4 cups of water or stock into a large pan and add thelamb, chopped onion, crushed garlic, bay leaf, clove and thyme sprigs. Bring to a boil, then lower heat and simmer gently for about 1 hour, until lamb is tender.
• Peel the poataoes and cut them into rough 1 inch cubes. Add them to the soup in the pan and cook for a further 5 minutes.
• Add the red lentils to the pan, stirring them gently into the stock, then seaon to taste with salt and plenty of pepper. Add approximately 1 1/4 cups of warm water to completely cover the vegetables and meat.
• Bring the soup back to a boil, then lower the heat, cover and simmer for 25 minutes or until the lentils are cooked, stirring occasionally. Add a little more water during cooking if the soup becomes too thick. Just before serving, stir in chopped parsley.

ALGERIAN LAMB AND LENTIL SOUP

Steps:

• Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain.
• Heat the oil in a large saucepan.
• Add the lamb cubes, season with salt and pepper and brown them.
• Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone.
• Stir in the lentils and remaining broth and simmer 15 minutes.
• Meanwhile, saute the onion, carrot and garlic in the butter until soft.
• Sprinkle onion mixture with the cumin and cinnamon.
• Add the onion mixture and orzo to the pot.
• Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
• Taste for seasoning.
• This is a hearty soup.