Turkish Lentil-and-Vegetable Soup

Name: Turkish Lentil-and-Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons black pepper; 4 black peppercorns; 473 milliliters thinly sliced carrot; 473 milliliters thinly sliced celery; 0 teaspoons crushed red pepper; 473 milliliters dried lentils; 237 milliliters dry red wine; 8 teaspoons chopped fresh mint; 680 grams lamb shank; 237 milliliters chopped leek; 710 milliliters chopped onion; 4 fresh parsley sprigs; 8 teaspoons red wine vinegar; 1 teaspoons salt; 1 Tbsp fresh or 1 teaspoon dried thyme; 4 fresh thyme sprigs; 2 liters water

Turkish Lentil-and-Vegetable Soup is a gluten free and dairy free main course. This recipe serves 8. One serving contains 485 calories, 28g of protein, and 21g of fat. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Autumn. Head to the store and pick up leek, mint, peppercorns, and a few other things to make it today.

Instructions

Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Equipment you will use

Cheesecloth

Trim fat from lamb shank.

Ingredients you will need

Lamb

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.

Ingredients you will need

Red Pepper Flakes

Lamb

Equipment you will use

Cheesecloth

Dutch Oven

Remove lamb shank from soup.

Ingredients you will need

Lamb

Soup

Remove lamb from bone, and discard bone.

Ingredients you will need

Bone

Lamb

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.

Ingredients you will need

Vinegar