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Lamb Soup with Lentils Recipe

Lamb Soup with Lentils Recipe is a rich and hearty dish, absolutely fast and easy to prepare. If you let lentils soak the night before, they require less cooking. . The best part of the lamb to be used are shoulders, because it is really tender and less expensive than the other parts. You would serve this soup over rice pilaf.


PREP: 20 min


COOK: 15-20 min




250g - lamb shoulder, cubed, round bones reserved

150g - lentils, picked over and rinsed

400g - can diced tomatoes

1 - onion, chopped

2 - medium carrots, peeled and chopped

- celery (optional

1 - teaspoon butter

3 - tablespoons freshly minced parsley

- ground black pepper

1 - lemon

1/2 - teaspoon dried sage

1/2 - teaspoon dried oregano

2 - cups chicken broth

2 - tablespoon extra virgin olive oil

- salt


Heat olive oil over medium heat, add the onion and carrots, then the cubed lamb and bones. Brown on all sides. Cook until the vegetables become tender and the lamb lightly brown. Season with salt and pepper. Add species, tomatoes sauce and lentils. Let all cook for 5 minutes, add the chicken broth and the lemon juice. Season again with salt and pepper as necessary and cook in a pressure cooker for 10-12 minutes. Remove from heat and transfer all into individual plates. If you prefer serve Lamb Soup with Lentils over rice pilaf. This dish could be accompanied with a red wine.

Lamb Soup with Lentils Recipe