Home -> [Lamb & Mutton, Soups & Stews] -> [Lamb, lentil, and rosemary soup Recipe]
 
 

Lamb, lentil, and rosemary soup
Artist: _
Categories: Lamb & Mutton, Soups & Stews
Yield: 6
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
2 tbspOlive oil
1 tbspButter
3 clGarlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes
1 tspSalt
1 tspPepper
6 cupLamb stock
2 cupChopped very ripe tomatoes
Or canned tomatoes
1 Bay leaf
1 Bone from a roast leg of
Lamb
1 cupCubed cooked lamb
Tabasco or other liquid hot
Pepper sauce
Procedures:
1In a large soup pot, heat the olive oil and butter over moderately low heat.
2Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste.
3Simmer, add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil.
4Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender.
5Taste for seasoning.
6To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it.
7Garnish with the remaining fresh rosemary.
8Serve with a bottle of tabasco on the side.
9Serves 4 to 6
 
 
 
 

Google