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Lentil Soup

Western.Chefs's picture
Ingredients
  Dried lentils 1 1⁄2 Cup (24 tbs)
  Cold water 2 1⁄2 Quart
  Leg of lamb roast/Uncooked lamb bones 8 Ounce (Leftovers)
  Salt 2 Tablespoon
  Peeled garlic 1 Clove (5 gm) (Small Clove)
  Peppercorns 1⁄4 Teaspoon (10 In Number)
  Peeled sliced onion 1 Medium
  Celery tops 1 Cup (16 tbs)
  Bay leaf 1
  Parsley sprigs 4 Small
  Peeled diced carrot 2 Cup (32 tbs)
  Pepper 1⁄8 Teaspoon
Directions

Pick over, then wash lentils, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 1/2 qts.
Add the lamb bones, salt, and next 6 ingredients tied in a piece of cheesecloth.
Cover, and simmer 4 hrs.
Remove bones and bag, leaving bits of meat in broth.
Add lentils; cover, and cook 15 min.
Add diced carrots and pepper; continue cooking until lentils and carrots are tender—about 20-30 min.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
14

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