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Lamb And Sausage Soup

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Ingredients
  Dried lentils 12 Ounce, dried (1 Package)
  Carrot 2 Medium
  Onion 3 Medium
  Water 9 Cup (144 tbs)
  Salt 1 1⁄2 Teaspoon
  Lamb shanks 4
  Ham hock 3⁄4 Pound
  Dry red wine 1 Cup (16 tbs)
  Garlic sausage 8
Directions

Wash lentils in cold water and drain well; place in a large pan.
Coarsely dice the carrots, and chop the onions.
Add carrots, onions, water, and the salt to the lentils.
Bring this mixture to a boil and add the lamb shanks, ham hock, and 1 cup of the dry red table wine.
Cover and simmer gently for about 2 1/2 hours or until meats are very tender.
If you wish, remove bones and fat from meats and discard; skim excess fat from surface of soup.
Add the garlic sausages, whole or cut in thick slices, and simmer soup for about 20 minutes more.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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