Lentil Soup with Lamb Broth
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
10
Description
Lentil soup made with lamb broth.
Ingredients
- Lamb - 2 qt
- Lentils - 7.1 oz
- Lentils - 7.1 oz
- Onion - 1 head
- Carrot - 1 piece
- Garlic - 5 cloves
- Celery stalk - 1 piece
- Lemon - 1 piece
- Olive Oil - 2 spoons
- Turmeric - 2 spoons
- Toasted Cumin Seeds - 2 spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Briefly soak the green lentils in cold water. Rinse the red lentils thoroughly. Peel and finely chop the carrot, onion, celery, and garlic.
Step 2
Place the green lentils to cook in a large amount of fresh cold water.
Step 3
In another pot, heat olive oil and sauté the chopped vegetables — they should be simmered over low heat until softened, but not browned.
Step 4
Once the vegetables have softened, add red lentils to the pot and pour in lamb broth so that it covers the lentils and vegetables by about 1–1.5 inches. Bring the contents of the pot to a boil, then reduce the heat and let it simmer for about 30 minutes. Do not add salt!
Step 5
Once the green lentils are cooked, they should be completely soft but not falling apart. Drain them in a colander set over an empty pot. Reserve the cooking liquid.
Step 6
Transfer the vegetables and cooked red lentils to a blender and blend until completely smooth.
Step 7
Return the puree to the pot, add whole green lentils, and dilute with lamb broth to the desired consistency. Place over low heat and bring to a boil, stirring continuously. If needed, add a bit more of the green lentil broth. The soup should have the consistency of liquid sour cream, not porridge. Season with salt and pepper.
Step 8
Heat the cumin seeds in a skillet to enhance their aroma, then grind them in a mortar. Season the stew with the ground spices—it's hard to say exactly how much you'll need, as cumin can vary in strength. Its aroma should be distinctly noticeable but not overpowering.
Step 9
Add lemon zest and turmeric. Bring the soup back to a gentle simmer until the first bubbles appear. Let it steep for 15–20 minutes. Before serving, stir in a little lemon juice and add fresh cilantro.
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