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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From a Caribbean cookbook. Lentils are popular in the Caribbean Islands, like Trinidad and Tobago. Ingredients:
6 1/4-7 1/2 cups water or 6 1/4-7 1/2 cups stock |
2 lbs lamb necks, cut into pieces |
1/2 onion, chopped |
1 garlic clove, crushed |
1 bay leaf |
1 clove |
2 fresh thyme sprigs |
8 ounces potatoes |
3/4 cup red lentil |
2 1/2 cups water |
salt and pepper |
chopped fresh parsley |
Directions:
1. Pour 6 1/4 cups of water or stock into a large pan and add thelamb, chopped onion, crushed garlic, bay leaf, clove and thyme sprigs. Bring to a boil, then lower heat and simmer gently for about 1 hour, until lamb is tender.
2. Peel the poataoes and cut them into rough 1 inch cubes. Add them to the soup in the pan and cook for a further 5 minutes.
3. Add the red lentils to the pan, stirring them gently into the stock, then seaon to taste with salt and plenty of pepper. Add approximately 1 1/4 cups of warm water to completely cover the vegetables and meat.
4. Bring the soup back to a boil, then lower the heat, cover and simmer for 25 minutes or until the lentils are cooked, stirring occasionally. Add a little more water during cooking if the soup becomes too thick. Just before serving, stir in chopped parsley.
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