Prep 15 mins
Cook 1 hr
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)
- 2 tablespoons olive oil
- 1 lb ground lamb
- 3 stalks celery, chopped
- 2 parsnips, peeled and chopped
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1 cup lentils, rinsed (I used red lentiles)
- 3 (14 ounce) cans beef broth (about 6 cups)
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons dried thyme
- 1 teaspoon dried dill weed
- 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.
CAUTION: ADD THYME SLOWLY After deciding to use some leftover leg of lamb and homemade broth from my freezer (no more than a month frozen), I went in search of a recipe. Found this one. Perfect! Virtually everything else I had fresh from my garden -- onions, garlic, celery, dill, parsnips, tomatoes. I opened a brand new bag of organic lentils and went to work. Everything was swell till I added the thyme (McCormicks, not from the garden, but well within the expiration date). For me, WAY too much thyme! I discovered that too much powdered thyme tastes and smells exactly like mold to me. A bit of Googling told me that I'm not the only one. Maybe it's a genetic thing. To some people (not me) cilantro tastes like soap; maybe to some thyme tastes like mold. Anyway, I believe this is a terrific recipe, but my advice is to add thyme a bit at a time and taste as you go. I seem to be doing okay at neutralizing/overcoming the thyme taste with lemon juice and curry powder. Am determined to prevail, for this seems otherwise a sensational soup for end-of-season veggies! Will make it again with rosemary instead of thyme.
The dill provides a wonderful flavor for the lamb. I removed the meat from 2 cooked lamb shanks and added to the stew. Used a beef base and water instead of the broth. This is a nice hearty dish. Thanks for sharing.