Lamb and Lentil Soup

Submitted by KittyKitty

"From a Caribbean cookbook. Lentils are popular in the Caribbean Islands, like Trinidad and Tobago."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 6 1⁄4 - 7 1⁄2 cups water or 6 1/4-7 1/2 cups stock
• 2 lbs lamb necks, cut into pieces
• 1⁄2 onion, chopped
• 1 garlic clove, crushed
• 1 bay leaf
• 1 clove
• 2 fresh thyme sprigs
• 8 ounces potatoes
• 3⁄4 cup red lentil
• 2 1⁄2 cups water
• salt and pepper
• chopped fresh parsley

directions

1. 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.
2. 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.
3. 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.
4. 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.