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How To make Lamb, Lentil, and Rosemary Soup
2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes 1 ts Salt
1 ts Pepper
6 c Lamb stock
2 c Chopped very ripe tomatoes
Or canned tomatoes 1 Bay leaf
1 Bone from a roast leg of
Lamb 1 c Cubed cooked lamb
Tabasco or other liquid hot Pepper sauce 1. In a large soup pot, heat the olive oil and butter over moderately
low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. 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. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each
soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93
How To make Lamb, Lentil, and Rosemary Soup's Videos
LENTILS RECIPE | LENTIL CURRY RECIPES | HOW TO COOK LENTILS
How to cook lentils very easy recipe to try.
INGREDIENTS
250G LENTILS
1000ML HOT WATER
1/2 OF A MEDIUM CARROT
1/2 OF A MEDIUM CELERY STICK
1/2 OF SMALL ONION
1 TBSP TOMATO PASTE
4 TBSP OLIVE OIL
1 TSP CURRY
1/2 TSP GINGER
1/2 TSP CUMIN
1/2 TSP PAPRIKA
1/2 TSP WHITE PEPPER
1/4 TSP CHILI FLAKES
1 TSP SALT (ADJUST TO YOUR TASTE)
#lentilcurry#lentilsrecipe#lentilsoup
Crockpot Moroccan Lentil and Chickpea Soup
RECIPE:
Atlas Masterclass | Greece | Rosemary grilled lamb (vegetarian: zucchini & feta fritters), lentils
For all dietary information, vegetarian recipes, recipe cards and further details please visit our website atlasmasterclass.com.au.
INGREDIENTS:
Lamb
Lemon dressing
Lentils and bulgur
Seed and fruit mix
Cucumber
Red onion
Rosemary
Parsley
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Char grill or barbecue or frying pan, saucepan, colander or sieve, knife, chopping board
ALLERGENS: Garlic, onion, dairy, wheat, gluten
METHOD:
1. Prepare the produce: Wash all the vegetables. Slice the parsley thinly. Dice the tomato. Dice the cucumber. Thin out the lamb, if needed.
2. Cook the lentils and bulgur: Bring a saucepan of water to the boil. Add the lentils and bulgur to the water. Simmer for 15 minutes. Drain and cool under running water.
3. Cook the lamb: Preheat a grill pan over high heat. Spoon a little of the dressing over the lamb and place on the preheated grill. Cook for 15 minutes on each side, or until cooked to your liking. Baste regularly using the rosemary dipped in the dressing. Rest for 5 minutes. Reheat briefly on the grill to reheat before serving, if desired. Slice the lamb thickly to serve.
4. Make the salad: Combine the cooled grains with the seed mix, cucumber, tomato, onion and the remainder of the dressing.
5. To serve: Serve the sliced lamb with the grain salad.
Rack of Lamb Recipe - Chef Pasquale
Today I will show you how I prepare my rack of lamb recipe.
Here is the written recipe:
What you will need:
Rack of Lamb
Small potatos
Rosemary
Mustard
Garlic
Thyme
Olive Oil
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Incredible Lentil Soup
Delivering an extra 5 % MAGIC
Lentils support weight loss, help regulate blood sugar levels, help lower cholesterol and decrease the risk of heart disease.
Ingredients
¼ cup extra virgin olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, pressed or minced
3 rashers of bacon, roughly chopped
2 tablespoons Italian seasoning
80 grams salami, chopped
1 can diced tomatoes
1 cup brown or green lentils, picked over and rinsed
6-7 cups vegetable stock
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Lentil Soup | Italian Recipes | Abruzzo Cibus
A cooking tour in Italy with Abruzzo Cibus means hands-on cooking lessons where you learn to make regional specialties and traditional Italian dishes. Discover more: