Lentil & Lamb Soup
(from Better Homes & Gardens)


1 pound lean boneless lamb
1 medium onion, chopped (1/2 cup)
4 cups water
1 14-1/2 ounce can tomatoes, cut up
1 cup coarsely chopped carrots
1 cup sliced celery
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 clove garlic, minced
1 bay leaf
3/4 cup lentils


Trim fat from lamb; cut into 1-inch pieces.  Spray a Dutch oven with nonstick spray coating.
Heat Dutch oven over medium heat.  Brown half of the lamb. Remove lamb from Dutch oven.
Repeat with remaining lamb and all of the onion. Return first half of lamb to Dutch oven.
Add water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf.
Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

Rinse lentils; add to lamb mixture. Bring to boiling; reduce heat. Cover and simmer for
30 minutes more or until lamb and lentils are tender. Remove bay leaf. Makes 6 servings








A Tweak of this Recipe

Charlie Leck at Sheepy Hollow


I tried this recipe twice and liked it well enough, but I decided to tweak it a little bit
to our own tastes around here at Sheepy Hollow. I did the following...


1. I added a pinch of cumin spice to the soup as it cooked.

2. I also added some extra garlic, making it a clove and a half.

3. I blended, slightly, the onions, carrots and celery together in a food processor.

4. I took the tomatoes out of the recipe, wanting to taste the lentils more.

5. I added a tablespoon of a good balsamic vinegar.

6. I allowed the soup to simmer for over two hours, stirring it regularly.

7. Occasionally I will allow a leg of lamb bone (from an earlier dinner)
to cook in the mixture, removing it when I'm ready to serve the soup.
And, I must admit that I also added a half-cup of a good, dry Marsala wine
during the second hour of simmering Wow, does that make it good!.







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