Lamb soup with lentils

Ingredients for Making Lamb Soup with Lentils

  1. Lamb (ribs) 500 grams
  2. Pink Lentils 100 grams
  3. Hot pepper (green) 1 piece (medium)
  4. Parsley 1 bunch (small)
  5. Celery (petiole) 2 pieces
  6. Garlic 3 prongs
  7. Potato 3 pieces (medium)
  8. Tomato pulp 1 tablespoon
  9. Laurel leaf 1 piece
  10. Salt to taste
  11. Distilled pure water 1 liter
  12. Vegetable oil 3 tablespoons
  • Main Ingredients: Lamb, Potato, Garlic
  • Serving 3 servings
  • World Cuisine


Measuring cup (for water), Colander, Deep bowl - 2 pieces, Knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Small bowl - 2 pieces, Garlic gourd, Deep plate, Deep pan with a lid, Stove, Wooden kitchen shovel, ladle

Making lamb soup with lentils:

Step 1: prepare the lentils.

We spread the right amount of lentils on the kitchen table and sort it out, removing damaged or damaged grains. Then we throw it into a colander and rinse thoroughly under cold running water from any kind of pollution. Then we transfer the lentils into a deep bowl and fill with ordinary water so that the liquid is at least 2 centimeters higher than the grain level. Soak lentils at least 40 - 60 minutesmaximum 2 hours.

Step 2: prepare the vegetables.

After 1 - 2 hours, we proceed to the preparation of the remaining ingredients and, first, with the help of a knife for raw vegetables, peel the potatoes and garlic. We cut the rhizome from celery, and the stalk of sharp green pepper and gutted it from the seeds. Then we wash the above vegetables with parsley under running water and dry them with paper kitchen towels to prevent excess moisture. Just shake the greens over the sink, put on a cutting board, chop finely and transfer to a small bowl.

Cut the potatoes into large cubes, slices or quarters with a diameter of up to 3 centimeters, put the sliced ‚Äč‚Äčtubers in a deep bowl and fill them with water so that it completely covers them. Now the potato will not darken until the moment when it needs to be used.

Cut the celery obliquely into slices or half rings up to 2 centimeters thick, pepper the straws into strips up to 1 centimeter thick and put these 2 vegetables in a deep plate. Squeeze the garlic cloves through the garlic press directly into a small bowl.

Step 3: prepare the lamb ribs.

We wash the lamb ribs as well as vegetables, dry them with paper towels, put them on a cutting board, chop them with a kitchen hatchet into smaller pieces with a diameter of up to 4 centimeters and use a knife to clean pieces of meat on the block of bones from small fragments. Leave the meat on the board and immediately proceed to the next step.

Step 4: prepare the mutton soup with lentils.

Now we take a deep pan with a thick bottom, pour 3 tablespoons of vegetable oil into it and put it on the stove, which is switched on to the middle level. When the fat warms up, we put the prepared lamb ribs in it and fry them until they are almost brown, golden brown, periodically stirring with a wooden kitchen spatula. We give roasting ribs 45 minutes. After we drain the water from the potato and add the root vegetables to the mutton, put celery, hot pepper, tomato pulp and garlic in the same place. Carcases vegetables with meat over 5 minutes.

Then pour 1 liter of pure distilled water into the pan, increase the temperature of the stove to a strong level, bring the liquid to a boil, again reduce the temperature of the stove to the previous level and cook 7 - 8 minutes. After the required time has passed, throw the lentils into a colander, wait 1 - 2 minutes while the remaining liquid drains and transfer the brewed grains into a bowl with an almost ready soup.

Cook the first hot dish 15 minutes, during this time all the ingredients will reach full readiness. Across 15 minutes we introduce chopped parsley, a bay leaf into the pan, salt and black pepper to taste. We cover it with a lid so that a small gap remains, and boil the soup again 1 - 2 minutes. After we turn off the stove and let the first hot dish brew 20 minutes. Then, with the help of a ladle, pour the hot soup on plates and serve to the dining table.

Step 5: serve lamb soup with lentils.

Lamb soup with lentils is served hot as the first main course for dinner. If desired, before serving it can be seasoned with homemade cream or sprinkled with finely chopped greens of dill, parsley, cilantro, as well as green onions. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If desired, you can add any other spices to this first hot dish that are suitable for making soups from vegetables or meat, for example, dried saffron, cayenne pepper, savory, cardamom, garlic, basil, parsnip, lovage rosemary and many others.

- Instead of vegetable oil, you can use olive oil or mutton fat.

- For the preparation of this soup, you can use not only lamb ribs, but also the shoulder blade, pulp, and breast.