Pauls Apple Lamb And Lentil Soup Recipes

LAMB SHANK & LENTIL SOUP

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.

LAMB AND LENTIL SOUP

Steps:

• Pour 6 1/4 cups of water or stock into a large pan and add thelamb, chopped onion, crushed garlic, bay leaf, clove and thyme sprigs. Bring to a boil, then lower heat and simmer gently for about 1 hour, until lamb is tender.
• Peel the poataoes and cut them into rough 1 inch cubes. Add them to the soup in the pan and cook for a further 5 minutes.
• Add the red lentils to the pan, stirring them gently into the stock, then seaon to taste with salt and plenty of pepper. Add approximately 1 1/4 cups of warm water to completely cover the vegetables and meat.
• Bring the soup back to a boil, then lower the heat, cover and simmer for 25 minutes or until the lentils are cooked, stirring occasionally. Add a little more water during cooking if the soup becomes too thick. Just before serving, stir in chopped parsley.

LENTIL SOUP WITH LAMB AND MINT

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.

LENTIL SOUP WITH LAMB

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!