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Serves : MAKES 4 QUARTS
© Reed Davis

How to Make It

Step 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.

Step 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.

Make Ahead

The soup can be refrigerated for up to 3 days.

Notes

For a memorably rich soup, substitute lard for the olive oil as in the traditional German recipe. Prairie Pride Farm sells leaf lard, the best kind of lard, which comes from around the pig's kidneys. Store the lard in the refrigerator or the freezer.

Suggested Pairing

A rustic, earthy red with good fruit will harmonize with the earthiness of the lentils. Try wines from Corbières or Côtes-du-Rhône.

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