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Ingredients
Lamb Soup with Frisee
- Ingredients
- 350 grams Lentils
- 600 grams lamb (ready to cook shoulder)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 shallot
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 bay leaf
- salt
- freshly ground peppers
- ½ Frisée
- 2 sprigs parsley
Rinse the lentils and soak overnight in water. Rinse the meat and pat dry. Rinse and trim the soup vegetables and dice in small cubes. Peel the shallot and garlic and chop finely.
In a saucepan, heat the oil and sauté the vegetables with the shallot and garlic. Add the meat and cover with 1.5 liters (approximately 6 cups) of water. Add the bay leaves, season with salt and pepper, and simmer for 40 minutes at medium heat. Drain the lentils, add to the soup and simmer for another 40 minutes.
Meanwhile, rinse the frisee, spin dry and trim leaves into bite sized pieces. Rinse the parsley and chop finely. Remove the meat from the soup, cut into pieces and put back into the pot. Season the finished soup again if necessary, and mix in the frisee. Serve the soup ladled into bowls and sprinkle with chopped parsley.