← All recipes

🍽️ Hearty Lamb and Lentil Soup with Crispy Frisée

334 kcal · 30 min · 4 servings

Ingredients

• 350 g brown lentils
• 600 g lamb meat (kitchen-ready, from the shoulder)
• 1 bunch soup vegetables
• 1 shallot
• 2 garlic cloves
• 2 tbsp vegetable oil
• 1 bay leaf
• salt
• pepper (from the mill)
• 0.5 frisée lettuce
• 2 sprigs parsley

Instructions

1. 1. Rinse the lentils under cold water and place them in a bowl of water. Let them soak overnight.
2. 2. Wash the piece of meat under running water and then pat it dry with a kitchen towel.
3. 3. Clean the vegetables, wash them, and cut them into small cubes.
4. 4. Peel the shallot and the garlic and chop both ingredients very finely.
5. 5. Heat the oil in a large pot.
6. 6. Add the cut vegetables, the shallot, and the garlic to the pot and sauté them briefly.
7. 7. Add the meat to the pot and pour 1.5 liters of water over it.
8. 8. Add the bay leaves, salt, and pepper to the soup.
9. 9. Let the soup simmer on medium heat for 40 minutes.
10. 10. Drain the soaked lentils and add them to the soup.
11. 11. Let the soup simmer for another 40 minutes.
12. 12. Meanwhile, remove any wilted leaves from the frisée salad, wash it, and spin it dry in a salad spinner.
13. 13. Tear the frisée leaves into bite-sized pieces.
14. 14. Wash the parsley, shake it dry, and pick the leaves off the stems.
15. 15. Remove the cooked meat from the soup.
16. 16. Cut the meat into small pieces.
17. 17. Return the meat pieces to the soup.
18. 18. Taste the finished soup with salt and pepper and season to taste if necessary.
19. 19. Stir the prepared frisée salad into the hot soup.
20. 20. Serve the soup directly in the pot and sprinkle it with the fresh parsley leaves.

Nutrition per serving

• kcal: 334
• Protein: 36 g · Fett/Fat: 8 g · Carbs: 28 g