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Lamb, Lentil, And Rosemary Soup
Yields: 4 serving(s)
Ingredients
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) butter
- 3 cl garlic, minced
- 2 onions, chopped
- 2 carrots, cut into small
- Cubes
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 6 cup(s) lamb stock
- 2 cup(s) chopped very ripe tomatoes
- Or canned tomatoes
- 1 bay leaf
- 1 bone from a roast leg of
- Lamb
- 1 cup(s) cubed cooked lamb
- Tabasco or other liquid hot
- Pepper sauce
Directions
- 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.
- 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.
- Shared by: karin brewer, cooking echo, 2/93.
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