Recipe: Lamb and Lentil Soup

Lamb and Lentil Soup
Serves: 6

1/2 cup onion, chopped
2 cloves garlic, minced
5 cups beef broth
1 cup lentils
2 teaspoons garam masala
1/4 teaspoon pepper
1 14.5 ounce can diced tomatoes
1 8.5 ounce can cream style corn
1 carrot, chopped (1/2 cup)

In a large kettle or Dutch oven, cook lamb, onion, and garlic until onion meat is brown. Drain well. Stir in broth, lentils, garem masala and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.

Stir in undrained tomatoes, corn, carrot, and celery. Simmer 20 to 25 minutes more or until vegetables and lentils are tender.

*If you do not have garem masala, a spice mixture from the country of India, you can substitute 3/4 teaspoon cumin, 3/4 teaspoon curry powder, 1/4 teaspoon cinnamon and 1/4 teaspoon ground coriander in the recipe above.

If desired, 1 cup of cubed cooked lamb can be substituted for the ground lamb in this recipe. Combine onion and garlic with broth, lentils, garem masala and pepper. Stir lamb into soup at end; heat through.


Source: The American Lamb Council