Lamb and Lentil Soup
6 servings
30 minutes
Lamb and lentil soup is a fragrant and rich dish of Caucasian cuisine that embodies the depth of flavors and traditions of the region. Its roots trace back to ancient mountain villages where shepherds prepared nourishing meat soups to warm up and regain strength. The velvety texture of red lentils harmonizes with the rich flavor of lamb, while spices and herbs add freshness and zest to the soup. The heat from chili peppers and garlic makes it warming and invigorating. This soup is especially good in cold weather when one craves a hearty and warming dish. It is not only nutritious but also healthy due to lentils being rich in protein and fiber. It is served with aromatic herbs, enhancing its flavor with freshness and lightness.
1
Wash and peel the vegetables. Cut the potatoes into large pieces, slice the celery diagonally into 2 cm wide pieces, and halve the pepper. Peel and crush the garlic. Chop the herbs.
- Potato: 3 pieces
- Celery root: 2 pieces
- Chili pepper: 1 piece
- Garlic: 3 cloves
- Parsley: 1 bunch
2
Heat oil in a pot. Sear the ribs for 4 minutes. Add potatoes, celery, pepper, and garlic. Cook on medium heat for 5 minutes. Pour in 1 liter of water, increase the heat, and bring the soup to a boil. Cook for 7 minutes.
- Vegetable oil: 3 tablespoons
- Lamb ribs: 500 g
- Potato: 3 pieces
- Celery root: 2 pieces
- Chili pepper: 1 piece
- Garlic: 3 cloves
- Tomato puree: 1 tablespoon
- Salt: to taste
3
Add lentils and bay leaf. Cook for 15 minutes. Add parsley, cover with a lid. Remove from heat and let the soup steep for 20 minutes.
- Red lentils: 100 g
- Bay leaf: 1 piece
- Parsley: 1 bunch