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Lentil Soup with Lamb Meatballs Recipe
Serves 8 to 10
Ingredients: 2 tbsp olive oil
2 medium onions, peeled and chopped
2 medium carrots, peeled and diced
5 large cloves garlic, minced
1 stalk celery, trimmed and diced
1 large branch fresh thyme, stem removed and discarded
1 tbsp turmeric
2 tsp ground cumin
1 lb uncooked lentils, red preferred
7 cups hot chicken or vegetable broth
Salt, to taste
Freshly ground black pepper
Juice of 1/2 lemon
Additional stock, if needed for proper consistency
1 cup plain yogurt, for garnish
1 tbsp chopped mint, for garnish
1/2 tsp lemon zest, for garnish
Lamb meatballs:
1 lb ground lamb
2/3 cup blanched and toasted almonds, coarsely ground
2/3 cup fresh sourdough bread crumbs, not too small
1 small onion, finely chopped
1/4 cup golden raisins, chopped
1 egg, lightly beaten
4 cloves garlic, minced
2 tbsp fresh cilantro, minced
1/4 tsp dried red chile flakes
Salt and pepper, to taste
Instructions: To toast almonds, place them in a single layer on a baking sheet and place in a 350 degree oven for 3 to 5 minutes.
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add onions, carrots, garlic and celery; cook on medium heat, stirring frequently, until onions are transparent.
3. Stir in thyme leaves, turmeric and cumin; cook 1 minute.
4. Add broth and lentils.
5. Bring to boil and reduce heat to simmer; skim.
6. Simmer for 25 to 30 minutes; lentils should be soft.
7. Add salt and pepper, to taste.
8. Process 1/2 of mixture in a food processor fitted with the metal blade or in a blender.
9. Stir pureed portion back into the soup.
10. Add salt and pepper, to taste.
11. Prepare the meatballs. Watch them carefully because they can burn easily.
Meatballs:
1. Preheat oven to 400 F.
2. Combine all ingredients in a large bowl; using clean hands, combine ingredients. Form into 1-inch meatballs and place on foil-lined jelly-roll pan.
3. Place in a preheated 400 F oven for about 10 to 13 minutes.
4. Test to make sure they are thoroughly cooked.
5. Add meatballs to soup and cook on low heat for 5 minutes.
6. In a small bowl, combine yogurt, mint and lemon zest.
7. Ladle hot soup into 8 to 10 individual soup bowls.
8. Drizzle with garnishing mixture.
9. Serve immediately.
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