Thursday, October 23, 2008

Lamb & Lentil Soup

Lamb & Lentil Soup
Adapted from 300 Sensational Soups

Hands-on time: 10 minutes
Cooking time: 1 hour
Serves 6

2 tbsp olive oil
1lb/450g ground lamb
4 cloves garlic
2 stalks celery
2 carrots, peeled
1 onion
1 tbsp curry powder
1 tsp ground cumin
1 tsp salt
¼ - ½ tsp freshly ground black pepper
1 ½ cups dried brown lentils, rinsed (I actually used du Puy lentils, they hold their shape better)
1 (14oz/398ml) can diced fire roasted tomatoes, with juice
7 cups beef broth

1. In a Dutch oven, heat oil over medium heat and then sauté the ground lamb, breaking up the pieces with the back of the spoon. Cook until the meat is no longer pink (about 5 minutes).

2. In the meantime, use your food processor to coarsely chop the garlic (drop down the feeding tube with the machine running – do this first), cut the carrots, onion, celery into large chunks before adding to the food processor. Pulse until you like the consistency.

3. Add the chopped vegetables to the lamb in the Dutch oven and sauté until the vegetables are soft and onions are translucent (about 5-7 minutes). Add the curry powder, cumin, salt and pepper and stir for about 1- 2 minutes.
4. Add the lentils, tomatoes with the juice and broth. Bring to a boil and then reduce heat and simmer for about 45 minutes to 1 hour, until the lentils are soft but not mushy. Taste for seasoning and serve with crusty bread.

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