Lamb, lentil, and rosemary soup

 
                      LAMB, LENTIL, AND ROSEMARY SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    1       tb           Butter
    3       cl           Garlic, minced
    2                    Onions, chopped
    2                    Carrots, cut into small
                         Cubes
    1       t            Salt
    1       t            Pepper
    6       c            Lamb stock
    2       c            Chopped very ripe tomatoes
                         Or canned tomatoes
    1                    Bay leaf
    1                    Bone from a roast leg of
                         Lamb
    1       c            Cubed cooked lamb
                         Tabasco or other liquid hot
                         Pepper sauce
 
        1.  In a large soup pot, heat the olive oil and
   butter over moderately low heat.  Add the garlic,
   onions, carrots, half the rosemary, the thyme, and
   salt and pepper to taste.  Simmer, Add the lamb stock,
   tomatoes, lentils, bay leaf, and the lamb bone from
   the roast if you still have it and bring the soup to a
   boil. Reduce the heat and simmer, partially covered,
   for about 40 to 50 minutes, or until the lentils are
   tender. Taste for seasoning.
   
      2.  To serve, place a small handful of cooked lamb
   in the bottom of each soup bowl and ladle the hot soup
   over it.  Garnish with the remaining fresh rosemary.
   Serve with a bottle of Tabasco on the side.
   
   Serves 4 to 6.
   
   From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New
   York.
         Shared by:  Karin Brewer, Cooking Echo, 2/93
  
 
 
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