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Lamb and Lentil Soup with Tuscan Kale

Posted by Peggy on April 25, 2011

Lamb and Lentil Soup with Tuscan Kale
Recipe: Lamb and Lentil Soup with Tuscan Kale


  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon chopped garlic
  • 1 1/2 cup lentils, picked over and rinsed
  • 6-8 cups lamb, beef or chicken stock
  • 1 1/2 tablespoons chopped fresh rosemary (or 2 teaspoons ground dry)
  • 2-3 cups cubed or shredded lamb
  • 1/4 cup plain yogurt, strained, Greek-style preferred, optional


  1. Heat olive oil in a medium- sized heavy-bottom pot. Add leek, carrots and celery and sauté until lightly browned, about 6-8 minutes.
  2. Add lentils to the pan, stir, then add 6 cups stock. Let come to a boil then reduce heat to simmer. Cook about 50-70 minutes, or until lentils are have broken down.
  3. Stir in lamb and rosemary and heat. If soup becomes too thick, add additional stock to desired consistency.
  4. Season to taste with kosher salt and freshly ground pepper.
  5. Serve with dollops of yogurt, if using.

Active Time: 15 minutes

Simmer Time: 40-60 minutes

Number of servings (yield): 4-6

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