Lamb, Lentil and Rosemary Soup
Yield: 6 Servings
2 tablespoon Olive oil
1 tablespoon Butter
3 cloves Garlic, minced
2 Onions, chopped
2 Carrots, cut into small cubes
3 sprigs fresh rosemary
1 pinch thyme
1 tsp Salt
1 tsp Pepper
6 cups stock
2 cups Chopped very ripe tomatoes or canned tomatoes
1 cup dried lentils, rinsed and drained
1 Bay leaf
1 Bone from a roast leg of
1 cup Cubed cooked lamb
Tabasco or other
liquid hot pepper sauce
In a large soup pot, heat the
olive oil and butter over
moderately low heat. Add the garlic, onions, carrots, half the
rosemary, the thyme, and salt and pepper to taste. Simmer....
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. Reduce the
heat and simmer, partially covered, for about 40 to 50 minutes, or
until the lentils are tender. Taste for seasoning.
To serve, place a small handful of cooked lamb
in the bottom
of each soup bowl and ladle the hot soup over it. Garnish with the
remaining fresh rosemary.
Serve with a bottle of Tabasco on the side.
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