Ingredients

The following ingredients have 4 Servings
  • 1 pound dry lentils
  • 1 dash olive oil
  • 1 whole onion (diced small)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh mint (finely chopped)
  • 1 pound ground lamb
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 dash worcestershire sauce
  • 1 quart chicken stock
  • 1 can crushed tomatoes (28 ounce size)

Instruction

  • First, prepare the lentils. Fill a large bowl with water and pour them into it. Let them soak for 30 minutes. Once they're done soaking drain them in a fine mesh colander, rinse them and set them aside to dry out a bit. Then get out a large dutch oven and heat the olive oil in it over medium high heat. Add the garlic, onion and mint and let them get fragrant for a minute. Then add the lamb and break it up with a spoon as it cooks. While it cooks season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
  • When the lamb is cooked through, add the tomato paste and Worcestershire sauce. Let the tomato paste cook for a minute as you stir that in. Then finally pour in the chicken stock, crushed tomatoes and lentils. Let the soup come to a boil, then reduce it to a simmer. Cook the soup at a simmer for an hour to an hour and a half. The lentils should get completely tender and the flavors will marry gorgeously. Then ladle it into pretty bowls and top it with a little extra fresh mint for garnish. Serve hot immediately and enjoy!