Lamb and Lentil Soup
Peggy Lampman | Contributor
I make some version of lamb and lentil soup almost every year the day after Easter - I usually make lamb for Easter dinner and there are always leftovers. It's a comforting soup that my mother made filled with earthy flavors, but I desperately hope I won't be craving hot soups through May! I do so yearn for gazpacho days and vichyssoise nights.
Lamb stock makes the best soup, but yesterday's Easter dinner featured, alas, a boneless leg of lamb, so there was no bone to make a stock. Better Than Bouillon always works well in a pinch.
Ham is also a traditional Easter favorite; if you've a dearth of excess, test drive this Split Pea and Ham Soup - seasoning split pea soup with balsamic vinegar and tarragon is revelational!
Yield: 4-6 servingsâ€¨
Active Time: 15 minutesâ€¨
Simmer Time: 40-60 minutes
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 carrots, chopped
1 celery stalk, chopped
4-6 cups washed, chopped kale
1 tablespoon chopped garlic
1 1/2 cup lentils, picked over and rinsed
6-8 cups lamb, beef or chicken stock
1 and 1/2 tablespoons chopped fresh rosemary or thyme (or 2 teaspoons ground dry)â€¨ 2-3 cups (cooked) cubed or shredded lamb
1/4 cup plain yogurt, strained, Greek-style preferred, optional
1. Heat olive oil in a medium- sized heavy-bottom pot. Add onion, carrots, celery and kale; sautÃ© until lightly browned, about 6-8 minutes. 2. Add lentils to the pan, stir, then add 6 cups stock. Let come to a boil then reduce heat to simmer. Cook about 50-70 minutes, or until lentils are have broken down.â€¨ 3. Stir in lamb and rosemary and heat. If soup becomes too thick, add additional stock to desired consistency.â€¨Season to taste with kosher salt and freshly ground pepper.â€¨ 4. Serve with dollops of yogurt, if using.