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Lentil Soup with Lamb and Mint

Lentil Soup with Lamb and Mint


Ingredients

  • 3 large celery stalks, chopped
  • 2 large parsnips, peeled, chopped
  • 3/4 pound lentils, rinsed
  • 4 14-ounce cans (or more) beef broth
  • 1 28-ounce can diced tomatoes in juice
  • 3 1/2 teaspoons ground cumin
  • 1 cup chopped fresh mint, divided

Recipe Preparation

  • Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Saut√© until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.

  • Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.

Recipe by Gemma Sanita SciabicaReviews Section

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