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.
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.