LAMB SHANK & LENTIL SOUP
A hearty, winter warming comfort food: tender lamb shanks with lentils and sweet pumpkin! Adapted from a Simply Great Meals Recipe club recipe.
Provided by bluemoon downunder
Categories Clear Soup
Time 11m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
- Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
- Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
- Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
- Serve - garnished with parsley - in large bowls and crusty rolls.
CROCK POT LAMB AND LENTIL SOUP
Make and share this Crock Pot Lamb and Lentil Soup recipe from Food.com.
Provided by Mercy
Categories Lamb/Sheep
Time 8h15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet brown meat in hot oil.
- Drain fat.
- Meanwhile, in a 3 1/2 or 4-quart slow cooker place celery, carrots, and lentils.
- Top with meat.
- Stir in soup, thyme, salt, and pepper.
- Gradually stir in water.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Nutrition Facts : Calories 190.3, Fat 3.7, SaturatedFat 0.5, Sodium 515.5, Carbohydrate 28.8, Fiber 13.2, Sugar 3.3, Protein 11.4
POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS
The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 41
Steps:
- Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
- Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
- In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
- Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
- Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
- Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
- Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
- Yield: about 2 quarts
LENTIL SOUP WITH LAMB
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)
Provided by ellie_
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Enjoy!
HEARTY LAMB AND LENTIL STEW
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
MOROCCAN LENTIL AND MINCED LAMB SOUP
Provided by Darren Standifer
Number Of Ingredients 16
Steps:
- In a large stock pot, brown the ground lamb. When done, remove from the pot. In the remaining drippings from the lamb, add the onion, celery, and carrot. Sauté' until tender.
- When the vegetables are tender add the tomatoes, chicken stock, red lentils, and all spices. Cover and simmer for at least 30 minutes.
- While the soup is simmering, use half of a head of cauliflower and break down into very small pieces.
Nutrition Facts : Calories 265 kcal, Carbohydrate 26 g, Protein 23 g, Fat 7 g, Cholesterol 56 mg, Sodium 1526 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
LENTIL AND LAMB SOUP RECIPE
Steps:
- Heat the oil in a large saucepan over medium-high heat. Sauté the onion, stirring for 2 minutes. Add the celery and carrot, stirring for 3 - 4 minutes or until the vegetables are light golden.
- Add the lamb, stirring for 2 - 3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
- Add the lentils. Cover and simmer for 1 hour or until the lamb is tender. Ladle into serving bowls and garnish with fresh coriander.
Nutrition Facts :
SLOW COOKER MOROCCAN-STYLE LAMB AND LENTIL SOUP
This tomato, lentil and barley soup is packed with vegetables and meltingly tender lamb shanks that are simmered in the slow cooker.
Provided by Coles
Categories light-meal,starter,dinner,main-meal,lunch
Number Of Ingredients 17
Steps:
- Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.
- Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.
- Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
- Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
- To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
- Serve the soup with the yoghurt, gremolata and reserved fennel fronds.
LAMB AND BARLEY SOUP
Rich and flavourful lamb and barley soup is the perfect comforting winter meal. Served with a glass of red wine, you can't ask for better.
Provided by Alida Ryder
Categories Meat Soup Winter recipe
Time 2h30m
Number Of Ingredients 18
Steps:
- Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
- Add the onions, leek, celery and carrots to the saucepan and sweat until soft (do not let it brown).
- Return the lamb to the saucepan, along with the remaining ingredients (except the seasoning) and simmer for 1½-2 hours until the lamb is tender.
- Remove and discard the bouquet garni and season to taste. Sprinkle with fresh parsley and serve.
LAMB AND LENTIL SOUP
This lamb and lentil soup is so hearty, satisfying and comforting! The warm spices and big flavors are perfect for lunch or dinner on a cold day.
Provided by Jeanie and Lulu's Kitchen
Categories Main Course
Time 1h40m
Number Of Ingredients 16
Steps:
- First, prepare the lentils. Fill a large bowl with water and pour them into it. Let them soak for 30 minutes. Once they're done soaking drain them in a fine mesh colander, rinse them and set them aside to dry out a bit. Then get out a large dutch oven and heat the olive oil in it over medium high heat. Add the garlic, onion and mint and let them get fragrant for a minute. Then add the lamb and break it up with a spoon as it cooks. While it cooks season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
- When the lamb is cooked through, add the tomato paste and Worcestershire sauce. Let the tomato paste cook for a minute as you stir that in. Then finally pour in the chicken stock, crushed tomatoes and lentils. Let the soup come to a boil, then reduce it to a simmer. Cook the soup at a simmer for an hour to an hour and a half. The lentils should get completely tender and the flavors will marry gorgeously. Then ladle it into pretty bowls and top it with a little extra fresh mint for garnish. Serve hot immediately and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 521 kcal, Carbohydrate 52.7 g, Protein 34.2 g, Fat 19.5 g, SaturatedFat 8.2 g, Cholesterol 57 mg, Sodium 847 mg, Fiber 25.3 g, Sugar 4.8 g
ALGERIAN LAMB AND LENTIL SOUP
Maria Luisa Scott and Jack Denton Scotts have traveled the world and collected its recipes in their many books. This is from "A World of Pasta". Posted for ZWT3 - Northern Africa. The lentils must be soaked for 2 hours before cooking so plan ahead.
Provided by Acerast
Categories Lamb/Sheep
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain.
- Heat the oil in a large saucepan.
- Add the lamb cubes, season with salt and pepper and brown them.
- Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone.
- Stir in the lentils and remaining broth and simmer 15 minutes.
- Meanwhile, saute the onion, carrot and garlic in the butter until soft.
- Sprinkle onion mixture with the cumin and cinnamon.
- Add the onion mixture and orzo to the pot.
- Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
- Taste for seasoning.
- This is a hearty soup.
LAMB AND LENTILS STEW
hearty lentil stew with lamb that just falls apart
Provided by maacka
Time 4h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
- In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
- Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
- Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
- Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
- BON APPETIT!
CURRIED LAMB AND LENTIL STEW
Make and share this Curried Lamb and Lentil Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP
I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.
Provided by BusySpoons
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 23
Steps:
- Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
- Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
- Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
- Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g
LAMB AND LENTIL SOUP
Steps:
- Place flour in a plastic bag and toss the knuckles in to coat them - do this just before cooking or the flour will seep into the meat and make it slimy.Heat a tablespoon of olive oil in a large pot and brown meat in batches on all sides, to seal. Remove and set aside.Add remaining oil and sauté garlic, onion and leeks for about three minutes.Add carrots, celery, knuckles and half the parsley.Cook for about 10 minutes anmd add lentils.Toss to coat, pour in stock, tomatoes and sugar. Season to taste.Bring to the boil, reduce heat and simmer very gently, partly covered for bout two hours.Stir in the tomato paste and simmer for a further 30 minutes, until thick and velvety.Season well and toss in the remaining parsley, a squeeze of lemon juice and top with finely sliced lemon peel.COOK'S NOTEYou could use a ham hock in place of the lamb knuckle - replace lamb stock with chicken stock and you can even add a dried-up Parmesan rind for extra depth.Shredded spinach is nice to add just before seving.
LENTIL SOUP WITH LAMB AND MINT
Categories Soup/Stew Bean Lamb Sauté Dinner Mint Winter Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
- Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.
More about "lamb and lentil soup food"
ANATOLIAN PURSLANE, LAMB AND LENTIL STEW RECIPE - PAULA ...
From foodandwine.com
- Rinse the black-eyed peas and chickpeas. Pour them into separate medium saucepans and cover with several inches of water. Cover and cook over moderate heat until tender, about 20 minutes for the black-eyed peas and 1 hour for the chickpeas. Drain the black-eyed peas and discard the liquid. Drain the chickpeas; reserve 1/3 cup of the cooking liquid.
- Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes. Drain; reserve 2 cups of the cooking liquid.
- In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the lamb and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Stir in the onion, cover and cook until softened but not browned, about 2 minutes. Add the tomato paste, red pepper paste and 1/2 cup of water and bring to a simmer. Cover and cook, stirring once or twice, until the mixture begins to caramelize, about 20 minutes.
GERMAN LENTIL SOUP RECIPE - LYDIE MARSHALL | FOOD & WINE
From foodandwine.com
- Heat the oil in a large enameled cast-iron casserole. Add the lamb chops and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chops to a plate.
- Add the potatoes, garlic, peppers, carrots, onion and celery to the casserole and cook over moderate heat, stirring, for 5 minutes. Add the lamb chops, tomatoes, lentils, chicken stock and parsley and bring to a boil. Add 1 tablespoon of salt and a few grindings of pepper. Cover and simmer over low heat until the lentils are tender, 50 minutes to 1 hour. Remove the lamb chops and discard the bones. Cut the meat into large pieces and return to the soup. Season with salt and pepper and serve hot.
LAMB AND LENTIL SOUP | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
- Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary, half the thyme leaves. Season. Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender.
- If using lamb scrag (or Windsor cut) transfer the meat to a plate, remove any bones (if present) and return the meat to the soup.
MOROCCAN LENTIL SOUP • INSTANT POT LENTIL SOUP VIDEO | TWO ...
From twopurplefigs.com
- Preheat your instant pot, or regular pot on medium-high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika, and cumin.
- Sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids.
- Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooking and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil, lower the heat to medium-low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through.
LAMB, LENTIL AND CHILLI SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Heat oil in a large pan over medium heat and fry the lamb until nicely browned (do this in batches if necessary to stop the meat sweating).
LAMB AND LENTIL SOUP RECIPE ON FOOD52
From food52.com
Cuisine ItalianCategory DinnerServings 6-8
LAMB AND LENTIL SOUP RECIPE • SINGLE SERVING CHEF - FOOD NEWS
From foodnewsnews.com
LAMB AND LENTIL SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
A RECIPE FOR LAMB AND LENTIL SOUP - STOREY PUBLISHING
From storey.com
PLATINUM CHECKERS - MOROCCAN LAMB AND LENTIL SOUP CALORIES ...
From frontend.myfitnesspal.com
10 BEST LAMB VEGETABLE SOUP RECIPES - YUMMLY
From yummly.com
MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA) | KAREN ...
From karenskitchenstories.com
RECIPIES | HARIRA - MOROCCAN LAMB AND LENTIL SOUP - TW RECIPES
From twrecipes.com
SPICY LAMB AND LENTIL SOUP - FOOD24
From food24.com
SPICY LAMB AND LENTIL SOUP - FOOD24
From food24.com
SLOW COOKER LAMB AND LENTIL SOUP RECIPE - YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
SPICED LAMB, LENTIL AND TOMATO SOUP - NORTH/SOUTH FOOD
From northsouthfood.com
LAMB AND LENTIL SOUP - THE JERUSALEM POST
From jpost.com
LAMB AND LENTIL SOUP RECIPE BY CHEF.GONZALO | IFOOD.TV
From ifood.tv
LAMB SHANK LENTIL SOUP BEST RECIPES
From findrecipes.info
LAMB AND LENTIL SOUP | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
LAMB LENTIL SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MOROCCAN LAMB LENTIL SOUP - MEATWORKS
From meatworksasia.com
LAMB & LENTIL SOUP | AUSTRALIAN INSTITUTE OF SPORT
From ais.gov.au
LAMB AND LENTIL SOUP WITH LAMB MEATBALLS - WASHINGTON POST
From washingtonpost.com
PAUL’S APPLE, LAMB AND LENTIL SOUP : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love