Lamb soup with lentils from Roasting: A Simple Art by Barbara Kafka

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Notes about this recipe

  • rionafaith on April 27, 2020

    Made the lamb stock last time I roasted a leg a month or so ago and reserved it in the freezer along with 8oz of meat in preparation to make this recipe somewhere down the line. Today was the day! Recipe does not specify a type of lentils to use and unfortunately the brown "horse gram" lentils I had in the pantry (purchased from Dual Specialty) took well over an hour and a half to soften as opposed to the half hour that the soup is supposed to cook. Clearly this is the fault of the lentils I used and not the recipe -- I didn't realize this was such a weirdly long-cooking lentil variety and I guess it should have been soaked at least, but I never do that for lentils and the package had no instructions to do so. Now I know. Anyway, the flavor of this is very rich and while the broccoli rabe may have suffered slightly for being cooked so long it's a very tasty soup. I added a splash of sherry vinegar at the very end to brighten it up.

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