Turkish Lentil-and-Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 fresh thyme sprigs |
4 fresh parsley sprigs |
4 black peppercorns |
1 bay leaf |
1 1/2 pounds lamb shank |
8 cups water |
3 cups chopped onion |
2 cups dried lentils |
2 cups thinly sliced celery |
2 cups thinly sliced carrot |
1 cup chopped leek |
1 cup dry red wine |
1 tablespoon fresh or 1 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon crushed red pepper |
8 teaspoons chopped fresh mint |
8 teaspoons red wine vinegar |
Directions:
1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.
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