I derived this soup recipe from a lamb stew recipe in The Gourmet Garage Cookbook. I wanted a soup, not a stew, but the flavor combination was intriguing. It is originally an Iranian recipe and full of wonderful herbal flavors. It is substantial from the lamb and lentils but the flavor is light and refreshing.
Lamb, Lentil & Kale Soup
2 tablespoons butter
2 tablespoons olive oil
1 pound stew lamb, cut into small dice
3 medium leeks, white and light green part, cleaned well and chopped
3 scallions, sliced
4 cloves garlic, minced
1 bunch of kale, stemmed and coarsely chopped
4 tablespoons fresh dill, coarsely chopped
2 cups fresh parsley, coarsely chopped
1 tablespoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
10 cups chicken stock
1 cup lentils, rinsed
2 teaspoons lemon zest
3 tablespoons lemon juice
1. Melt 1 tablespoon of butter with 1 tablespoon oil in a large soup pot over medium-high heat. Fry lamb in two batches until browned. Remove lamb with a slotted spoon and reserve.
2. Melt remaining butter with remaining olive oil in soup pot, and reduce heat to medium. Saute leeks, scallions and garlic until tender.
3. Add kale, dill, and parsley and cook until kale is wilted.
4. Stir in turmeric, pepper and salt and cook for a minute or two.
5. Add cooked lamb, chicken stock and lentils. Bring soup to a boil and reduce to a simmer.
6. Add lemon zest and lemon juice, cover, and cook for an hour or until lentils are tender.
7. Taste for salt before serving.
Note: You can substitute 1 pound of ground lamb for the diced lamb. I prefer the texture of the diced lamb.
Link to PDF of Lamb, Lentil and Kale Soup Recipe