Prep 30 mins
Cook 1 hr
From a Caribbean cookbook. Lentils are popular in the Caribbean Islands, like Trinidad and Tobago.
- 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
- 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.