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Lamb, Lentil, And Rosemary Soup

A home-style Lamb, Lentil, And Rosemary Soup made with Olive Oil, Butter, and Very Ripe Tomatoes. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Or canned tomatoes 1 Bay leaf 1 Bone from a roast leg of Lamb 1 c Cubed cooked lamb

3. 3

   In a large soup pot, heat the olive oil and butter over moderately low heat.

4. 4

   Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste.

5. 5

   Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil.

6. 6

   Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender.

7. 7

   Taste for seasoning.

8. 8

   To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it.

9. 9

   Garnish with the remaining fresh rosemary.

10. 10

    Serve with a bottle of Tabasco on the side.