Lentil Soup with Lamb Fillets
Ingredients
- Ingredients
- 300 grams Lamb fillet
- 1 Tbsp clarified butter
- 200 grams yellow Lentils
- 2 carrots
- 1 pc Celery
- 1 small onion
- 1 garlic clove
- 2 Tbsps olive oil
- 800 milliliters water
- 2 tsps Vegetable broth (granules)
- salt
- peppers
- ½ lemon (juiced)
Preparation steps
For the soup, rinse lentils in a sieve under running water. Peel garlic and onion and finely chop. Peel carrots, trim celery and cut into small pieces. Heat 1 tablespoon olive oil in a saucepan and sauté onion and garlic. Add lentils, carrots, celery and water to pan, bring to a boil and simmer, stirring occasionally, until lentils are softened and crumbly, 30 to 40 minutes. Season soup to taste with broth granules.
Rinse lamb fillet, pat dry and season with pepper. Heat butter in a skillet and briefly sear lamb fillets on all sides. Wrap lamb fillets in alumimum foil and place in oven preheated to 100°C (approximately 210°F) for about 10 minutes. Season soup to taste with salt, pepper and lemon juice. Puree about 2 ladels full of soup and stir back into remaining soup. Rinse scallion and slice thinly. Remove lamb fillets from aluminum foil, cut into thin slices and season lightly with salt. Spoon soup into heated soup plates. Place lamb slices in centers of soup bowls and garnish with celery leaves and scallion slices to serve.
