🍽️ Spicy Red Lentil Soup with Tender Lamb

Name: Spicy Red Lentil Soup with Tender Lamb
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g boned lamb loin; salt, pepper from the mill; 2 garlic cloves; thyme; 4 tbsp oil; 1 l clear meat broth; 2 onions; 200 g red lentils; 2 tbsp curry; 4 pineapple slices; 1 red chili pepper; 1 garlic clove; 2-3 tbsp pineapple juice; salt, pepper from the mill; 1 bunch chives

485 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g boned lamb loin
salt, pepper from the mill
2 garlic cloves
thyme
4 tbsp oil
1 l clear meat broth
2 onions
200 g red lentils
2 tbsp curry
4 pineapple slices
1 red chili pepper
1 garlic clove
2-3 tbsp pineapple juice
salt, pepper from the mill
1 bunch chives

Instructions

1. Season the lamb fillet generously with salt and pepper.
2. Peel the garlic cloves and slice them thinly.
3. Rinse the thyme sprigs under cold water.
4. Heat two tablespoons of oil in a large pot.
5. Sear the lamb fillet until it has a nice color.
6. Add the garlic and thyme to the meat and fry briefly.
7. Deglaze the meat with a quarter liter of meat broth.
8. Let the mixture come to a boil once.
9. Remove the meat from the pot and place it on a deep plate.
10. Cover the meat with foil or a plate and set it aside.
11. Peel the onions and cut them into small cubes.
12. Heat the remaining oil in the same pot.
13. Sauté the onions in it until they are soft and translucent.
14. Add the red lentils to the onions.
15. Sprinkle curry powder over the lentils.
16. Remove the pot from the heat briefly to toast the spices.
17. Place the pot back on the stove.
18. Pour the remaining meat broth into the pot.
19. Cook the lentils for six minutes.
20. Cut the pineapple into small pieces.
21. Make a lengthwise cut in the pepper and remove the seeds.
22. Rinse the pepper and chop it finely.
23. Peel the garlic and dice it finely.
24. Add pineapple, pepper, and garlic to the lentil mixture.
25. Heat everything together for three minutes.
26. Rinse the chives and shake them dry.
27. Cut the chives into small rings.
28. Cut the lamb fillet into bite-sized pieces.
29. Distribute the meat on deep plates.
30. Pour the remaining lamb stock into the soup.
31. Season the soup with pineapple juice, salt, and pepper to taste.
32. Fill the soup into the plates over the meat.
33. Sprinkle the finished soup with the chive rings.
34. Serve the soup hot.

Nutrition per serving

kcal: 485
Protein: 38 g · Fett/Fat: 22 g · Carbs: 32 g