Lentil soup with lamb broth
10 servings
20 minutes
Lentil soup in lamb broth is a hearty and aromatic dish deeply rooted in Jewish cuisine. It combines tender red lentils, whole green lentils, and rich lamb broth to create a velvety, warming texture. The richness of flavor is achieved through a vegetable base, spices, and zesty cumin that adds an Eastern depth to the soup. Lemon zest and turmeric provide a subtle citrus freshness and golden hue. This dish is perfect for a leisurely family dinner or festive gathering, evoking traditions and the coziness of home. Served with cilantro and freshly squeezed lemon juice, it creates a balance between rich flavor and bright notes of freshness.
1
Soak green lentils in cold water for a short time. Rinse red lentils well. Peel and finely chop the carrot, onion, celery, and garlic.
- Green lentils: 200 g
- Red lentils: 200 g
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 5 clove
- Celery stalk: 1 piece
2
Put green lentils to boil in a large amount of fresh cold water.
3
In another pot, heat olive oil and sauté the chopped vegetables - they should simmer on low heat to soften but not brown.
- Olive oil: 2 tablespoons
4
Once the vegetables soften, add red lentils to the pot and pour in lamb broth so that it is 3-4 cm above the lentils and vegetables. Bring to a boil, reduce heat, and let simmer for about 30 minutes. Do not salt!
- Red lentils: 200 g
- Lamb broth: 2 l
5
Once the green lentils are cooked, they should be completely soft but not falling apart — drain them in a colander set over an empty pot. Save the cooking water.
- Green lentils: 200 g
6
Transfer the vegetables with cooked red lentils to a blender and blend into a completely smooth puree.
7
Put the puree back in the pot, add whole green lentils, dilute with lamb broth to the desired consistency, and place on low heat. Stirring, bring to a boil. If needed, dilute a bit more with green lentil broth. The soup should have the consistency of liquid sour cream, but not porridge. Season with salt and pepper.
- Lamb broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
8
Heat cumin seeds in a pan to enhance the aroma, then grind them in a mortar. Season the soup with the ground spices - it's hard to say exactly how much is needed: cumin varies. Its aroma should be distinctly noticeable but not too sharp.
- Cumin seeds (jeera): 2 teaspoons
9
Add lemon zest and turmeric. Bring the soup to a simmer again until the first bubbles appear. Let it steep for 15-20 minutes. Before serving, add a little lemon juice and fresh cilantro.
- Lemon: 1 piece
- Turmeric: 2 teaspoons