German Lentil Soup

• MAKE-AHEAD

Ingredients

1. 2 tablespoons pure olive oil
2. 1 1/2 pounds shoulder lamb chops
3. 1 pound russet potatoes, peeled and cut into 1/4-inch dice
4. 4 garlic cloves, coarsely chopped
5. 2 red bell peppers, cut into 1/4-inch dice
6. 2 carrots, cut into 1/4-inch dice
7. 1 large onion, coarsely chopped
8. 1 celery rib, cut into 1/4-inch dice
9. One 28-ounce can Italian tomatoes, crushed, with their liquid
10. 1 pound brown lentils, rinsed
11. 10 cups chicken stock or canned low-sodium broth
12. 1 bunch flat-leaf parsley, stems discarded, leaves chopped
13. Kosher salt and freshly ground pepper

1. Heat the oil in a large enameled cast-iron casserole. Add the lamb chops and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chops to a plate.
2. Add the potatoes, garlic, peppers, carrots, onion and celery to the casserole and cook over moderate heat, stirring, for 5 minutes. Add the lamb chops, tomatoes, lentils, chicken stock and parsley and bring to a boil. Add 1 tablespoon of salt and a few grindings of pepper. Cover and simmer over low heat until the lentils are tender, 50 minutes to 1 hour. Remove the lamb chops and discard the bones. Cut the meat into large pieces and return to the soup. Season with salt and pepper and serve hot.