MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
LAMB AND LENTIL SOUP
This lamb and lentil soup is so hearty, satisfying and comforting! The warm spices and big flavors are perfect for lunch or dinner on a cold day.
Provided by Jeanie and Lulu's Kitchen
Categories Main Course
Time 1h40m
Number Of Ingredients 16
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!
Nutrition Facts : ServingSize 1 bowl, Calories 521 kcal, Carbohydrate 52.7 g, Protein 34.2 g, Fat 19.5 g, SaturatedFat 8.2 g, Cholesterol 57 mg, Sodium 847 mg, Fiber 25.3 g, Sugar 4.8 g
MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)
This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.
Provided by Karen Kerr
Categories Soup, stew
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
- Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
- Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
- Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
- Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
- Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
- Stir in the cilantro and parsley and season with salt and pepper to taste.
- Serve with lemon wedges and additional parsley and cilantro.
PAUL'S APPLE, LAMB AND LENTIL SOUP
This hearty, savory soup was born when I threw together a bunch of ingredients I had lying around. It makes a perfect dinner on a rainy or snowy day.
Provided by Paul C. Glenn
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 10
Steps:
- Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.
- Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 56.8 g, Cholesterol 196.6 mg, Fat 16.9 g, Fiber 24.8 g, Protein 81.3 g, SaturatedFat 5.9 g, Sodium 208.5 mg, Sugar 8.2 g
LENTIL SOUP WITH LAMB
An interesting change from the traditional Lentil Soup which we enjoyed. When I made this I used red lentiles, which I liked but green or brown will also work out well. Adapted from Bon Appetit (January 2005)
Provided by ellie_
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
MOROCCAN LAMB LENTIL STEW
This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.
Provided by Running to the Kitchen
Categories Main Dishes
Time 1h45m
Number Of Ingredients 15
Steps:
- Place large Dutch oven or sauce pot over medium heat.
- Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
- Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
- Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
- Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
- Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
- Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
- Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.
Nutrition Facts : Calories 420 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 12 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, Sodium 1362 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LAMB SHANK & LENTIL SOUP
A hearty, winter warming comfort food: tender lamb shanks with lentils and sweet pumpkin! Adapted from a Simply Great Meals Recipe club recipe.
Provided by bluemoon downunder
Categories Clear Soup
Time 11m
Yield 4 serving(s)
Number Of Ingredients 14
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.
POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS
The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 41
Steps:
- Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
- Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
- In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
- Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
- Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
- Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
- Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
- Yield: about 2 quarts
LENTIL SOUP WITH LAMB AND MINT
Categories Soup/Stew Bean Lamb Sauté Dinner Mint Winter Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
- Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.
More about "lamb and lentil soup recipes"
A RECIPE FOR LAMB AND LENTIL SOUP - STOREY PUBLISHING
From storey.com
Estimated Reading Time 3 mins
10 BEST LAMB VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
LENTIL AND LAMB SOUP | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 197 per servingTotal Time 1 hr 20 mins
- 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.
ANATOLIAN PURSLANE, LAMB AND LENTIL STEW RECIPE - PAULA ...
From foodandwine.com
Servings 4-6
- Rinse the black-eyed peas and chickpeas. Pour them into separate medium saucepans and cover with several inches of water. Cover and cook over moderate heat until tender, about 20 minutes for the black-eyed peas and 1 hour for the chickpeas. Drain the black-eyed peas and discard the liquid. Drain the chickpeas; reserve 1/3 cup of the cooking liquid.
- Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes. Drain; reserve 2 cups of the cooking liquid.
- In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the lamb and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Stir in the onion, cover and cook until softened but not browned, about 2 minutes. Add the tomato paste, red pepper paste and 1/2 cup of water and bring to a simmer. Cover and cook, stirring once or twice, until the mixture begins to caramelize, about 20 minutes.
- Add the purslane, bulgur and the reserved chickpea and lentil cooking liquids to the casserole. Cover and cook for 10 minutes. Add the chickpeas, black-eyed peas, lentils, garlic and enough water to barely cover. Cover and simmer for 5 minutes. Remove from the heat, stir in the lemon juice and season with salt.
LAMB AND LENTIL SOUP | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
Cuisine BritishCalories 313 per servingServings 6
- Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary, half the thyme leaves. Season. Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender.
- If using lamb scrag (or Windsor cut) transfer the meat to a plate, remove any bones (if present) and return the meat to the soup.
MOROCCAN LENTIL SOUP • INSTANT POT LENTIL SOUP VIDEO | TWO ...
From twopurplefigs.com
Ratings 18Calories 510 per servingCategory Main Course
- Preheat your instant pot, or regular pot on medium-high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika, and cumin.
- Sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids.
- Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooking and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil, lower the heat to medium-low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through.
- Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!
SPICY LAMB, LENTIL AND VEGETABLE SOUP. - RECIPE WINNERS
From recipewinners.com
Cuisine MoroccanTotal Time 2 hrs 30 minsServings 6Calories 642 per serving
MOROCCAN LENTIL AND LAMB SOUP - BOLD N HEALTHY
From boldnhealthy.com
Servings 6Calories 265 per servingEstimated Reading Time 2 mins
- In a large stock pot, brown the ground lamb. When done, remove from the pot. In the remaining drippings from the lamb, add the onion, celery, and carrot. Sauté' until tender.
- When the vegetables are tender add the tomatoes, chicken stock, red lentils, and all spices. Cover and simmer for at least 30 minutes.
- Using an immersion blender, pulse the soup 4-5 times. Just enough break up no more than half of the vegetables and lentils. This will break the lentils down to thicken the broth.
LAMB AND BARLEY SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (15)Category Meat, Soup, Winter RecipeServings 6Total Time 2 hrs 30 mins
- Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
- Return the lamb to the saucepan, along with the remaining ingredients (except the seasoning) and simmer for 1½-2 hours until the lamb is tender.
LAMB AND LENTIL SOUP - KIDSPOT
From kidspot.com.au
Cuisine AustralianCategory DinnerServings 6Total Time 2 hrs 45 mins
LAMB AND LENTIL SOUP RECIPE - DELISHABLY
LAMB AND LENTIL SOUP RECIPE • SINGLE SERVING CHEF
From singleservingchef.com
Cuisine Middle EasternCategory Small Batch Soup RecipesServings 1Total Time 1 hr 50 mins
HARIRA - MOROCCAN LAMB AND LENTIL SOUP - TW RECIPES
From twrecipes.com
Cuisine Continental, HealthyCategory African, Main, SoupsServings 6Total Time 2 hrs
PAUL’S APPLE, LAMB AND LENTIL SOUP : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
LAMB AND LENTIL SOUP | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
YOTAM OTTOLENGHI RECIPES + SOUP - FOOD NEWS
From foodnewsnews.com
SLOW COOKER LAMB AND LENTIL SOUP RECIPE :: YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love