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Lamb & Lentil Soup

Microwave.Lady's picture
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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