|Photo: Mushroom, lentil and lamb soup recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mushroom, lentil and lamb soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mushroom, lentil and lamb soup.
When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.
To Prep 0:05
To Cook 0:15
1 tablespoon olive oil
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.
Super Food Ideas – June 2006 , Page 71
Recipe by Dixie Elliott
Photography by Mark O’Meara