Turkish Lamb And Lentils Soup With Carrots
A spicy dish with a Turkish/Mediterranean flair
Servings: 6
Calories: 216kcal
Ingredients
- 1 cup green lentils
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion peeled and sliced very thin
- 4 large carrots peeled and diced
- 1 cup fresh spinach or kale or collard greens, chopped
- 1 clove garlic minced
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper use less if you don't like spicy
- ¼ teaspoon black pepper
- ½ cup bits of cooked lamb
Instructions
- Add the lentils to the broth (or water) and bring to a boil.
- Immediately turn the temperature down to medium low and continue to cook the lentils for about ½ an hour until crisp tender (but not mushy).
- Meanwhile, heat the oil in a large skillet.
- Add the sliced onions and carrots.
- Cook these vegetables until the onion is caramelized (browned), and the carrots are still crisp and tender, about 15 minutes.
- Add minced garlic and spices and cook for another minute or two to release flavors.
- Drain the cooked lentils.
- Add the lamb and lentils to the skillet, along with the spinach.
- Stir to combine.
- Cook for another 5 minutes or so to marry the flavors.
- Serve with brown rice, quinoa or pasta, and some fruit.
Notes
Note: Use green lentils, as they hold up best. Other types of lentils might become too mushy in this recipe.
Nutrition
Calories: 216kcal | Carbohydrates: 28g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 522mg | Potassium: 580mg | Fiber: 12g | Sugar: 5g | Vitamin A: 8950IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg