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Postrio's Golden Lentil Soup with Lamb Meatballs

3 tablespoon s
olive oil
1 1/2 cup s
chopped red onion
1/2 cup
diced carrot
cloves garlic, chopped
1 tablespoon
2 teaspoon s
ground cumin
celery stalk
branch fresh parsley
branch fresh thyme
1 pound
golden lentils (or regular lentils, if not available)
10 cup s
heated chicken stock
Salt and freshly ground pepper
Pinch chili pepper flakes
1/2 cup
fresh bread crumbs
1/4 cup
1 pound
ground lamb
1 cup
blanched almonds, toasted and ground
1/3 cup
chopped onion
1/3 cup
raisins, coarsely chopped
egg, lightly beaten
cloves garlic, minced
2 tablespoon s
chopped fresh parsley leaves
1 tablespoon
chopped fresh cilantro leaves
1/4 teaspoon
chili pepper flakes
Salt and freshly ground pepper
2 tablespoon s
olive oil, plus more for drizzling
1 cup
plain yogurt
1 tablespoon
chopped fresh mint leaves
1/2 teaspoon
Lemon zest
1/2 teaspoon
fresh lemon juice
1 teaspoon
pinch salt
  1. Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin and sauté over high heat until the onions are translucent, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes or until the lentils are tender. Skim as necessary.  
  2. Prepare the meatballs as soup is cooking: Preheat the oven to 350 degrees F. In a small bowl, soak bread crumbs in milk. In a separate mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season meat lightly with salt and pepper. Rub oil into the palm of both hands and form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter and place on a platter sprinkled with olive oil.  
  3. Heat 2 tablespoons olive oil in a large ovenproof skillet or sauté pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.  
  4. Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.  
  5. Remove the celery bouquet from the soup pot. With an immersion blender, lightly blend soup (keep it a little chunky) and correct seasoning to taste. You may also use a standard blender by first transferring 2/3 of the soup to a blender* and blending until desired consistency and returning to the saucepan to warm.  
  6. Ladle soup into 8 or 10 soup bowls and add the meatballs. Garnish with the yogurt mixture and serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth or desired consistency.  

Average: 3 (4 votes)

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