RECIPES

Lamb And Lentil Soup

with roasted peppers and a lemon and herb drizzle

Ingredients

Broth

  • 2 lamb shanks
  • 1 onion, halved
  • 1 carrot
  • 1 stalk of celery
  • ½ garlic bulb
  • 1 bay leaf
  • 2L (8 cups) water
 

Drizzle

  • 30 ml (2 tbsp.) Chopped fresh mint
  • 30 ml (2 tbsp.) Chopped fresh cilantro
  • 30 ml (2 tbsp.) ‘QuickLemon’ lemon juice
  • 60 ml (4 tbsp.) Olive oil ‘Mueloliva’

Soup

  • 30 ml (2 tbsp.) Olive oil ‘Mueloliva’
  • 1 chopped onion
  • 5 mL (1 tsp.) Ground cumin
  • 5 ml (1 teaspoon) of paprika
  • 2 cloves of minced garlic
  • 2 stalks of celery
  • 2 carrots, diced
  • 60 ml (1/4 cup) tomato paste
  • 1/2 cup (125 ml) roasted 'Melis' peppers, diced
  • 1 jar of 540ml ‘Picuezo’ lentils, rinsed and drained

Instructions

  • Cook all the broth ingredients in a large saucepan over medium / low heat for 2 hours.
  • Pass everything through a sieve, keep the broth and boneless the lamb. Store the meat.
  • Meanwhile, in a large saucepan over low heat, sweat the onion, spices and vegetables in olive oil for 15 minutes.
  • Add the broth and tomato paste and cook for 30 minutes.
  • Add the lamb, roasted peppers and lentils and cook for another 30 minutes.
  • In a small bowl, mix all the ingredients for the drizzle. Serve the soup with the drizzle.

See What

Products We Carry

Mueloliva

Extra virgin olive oil
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Picuezo

Cooked lentils
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Quicklemon

Lemon juice
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