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.