Monday, March 28, 2011

Lamb and Lentil Soup

 Penny's Lentil and Lamb Soup

1 pound lentils (preferably French Le Puy)
¼ cup olive oil
5 cloves garlic
1 medium onion
1 small can tomatoes (14 ounces)
3 carrots
2 bay leaves
½ teaspoon oregano
1 pound ground lamb or lamb sausage removed from casings
3 Tablespoons balsamic vinegar
Salt and pepper to taste

Peel and mince garlic. Chop onions into small dice. Heat olive oil in a soup pot. Brown onions and garlic taking care not to burn the garlic. Remove cooked onions and garlic and reserve. Brown lamb in soup pot. Drain off extra fat. Return onions and garlic to pot. Add the tomatoes, and lentils and cover by one inch with water. Bring to a boil, then turn to simmer adding herbs. Cook for thirty minutes. Peel and chop the carrots, cutting them on a diagonal so they are largish. Add carrots and cook the soup until the carrots are done to your liking. Add the vinegar. Let the soup sit if you have time so the flavors will mingle. Add salt and pepper to taste.

Note: Substitute 3 Tablespoons wine vinegar and ½ teaspoon sugar if balsamic is not available. The key to this soup is the vinegar!

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