Lamb & Lentil Soup
|Dried lentils||4 Ounce|
|Lamb shank||1 Pound (1 Lamb Shank)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Bay leaf||1 Small|
|Garlic salt||1⁄4 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs) (For Garnish)|
|Chopped zucchini||1⁄4 Cup (4 tbs) (For Garnish)|
|Chopped mint/Chopped parsley||1 Tablespoon (For Garnish)|
|Plain yogurt||1⁄2 Cup (8 tbs) (For Garnish)|
1. Rinse and drain lentils. In a deep 3-quart casserole with lid, combine lamb shank, celery, onion, carrot, lentils and water. Stir in Worcestershire sauce, bay leaf, salt, garlic salt, marjoram, thyme and white pepper.
2. Cover and microwave at 100% (high)12 to 14 minutes or until boiling. Stir well; cover. Microwave at 30% ( medium low ) 1 hour or until lamb and lentils are tender; stir occasionally. Turn lamb shank over after 30 minutes.
3. When tender, remove lamb shank from soup. Cut meat from bone; return meat to soup. Discard bone. Skim off excess fat; cover. Microwave at 100% (high)2 to 3 minutes or until heated through. Remove bay leaf. Serve topped with mushrooms, zucchini, mint or parsley and yogurt.