Lamb Lentil & Rosemary Soup Recipe
Recipe Ingredients
2 tbsp olive oil
1 tbsp butter
3 cl garlic, minced
2 onions, chopped
2 carrots, cut into small
1 cubes
1 tsp salt
1 tsp pepper
6 cup lamb stock
2 cup chopped very ripe tomatoes
1 or canned tomatoes
1 bay leaf
1 bone from a roast leg of
1 lamb
1 cup cubed cooked lamb
1 tabasco or other liquid hot
1 pepper sauce
Recipe Preparation
1. In a large soup pot, heat the olive oil and butter over
moderately low heat. Add the garlic, onions, carrots, half the
rosemary, the thyme, and salt and pepper to taste. Simmer, Add the
lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the
roast if you still have it and bring the soup to a boil. Reduce the
heat and simmer, partially covered, for about 40 to 50 minutes, or
until the lentils are tender. Taste for seasoning.
2. To serve, place a small handful of cooked lamb in the bottom
of each soup bowl and ladle the hot soup over it. Garnish with the
remaining fresh rosemary. Serve with a bottle of Tabasco on the side.
Serves 4 to 6.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93
Servings: 6
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