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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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) Ingredients:
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 |
Directions:
1. 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.
2. Add lentiles and cook one minute.
3. 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.
4. Enjoy!
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