2 tbsp olive oil
1 tbsp butter
3 cl garlic, minced
2 onions, chopped
2 carrots, cut into small
1 cubes
1 tsp salt
1 tsp pepper
6 cup lamb stock
2 cup chopped very ripe tomatoes
1 or canned tomatoes
1 bay leaf
1 bone from a roast leg of
1 lamb
1 cup cubed cooked lamb
1 tabasco or other liquid hot
1 pepper sauce
A Recipe for
Lamb Lentil & Rosemary Soup
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
This Recipe for Lamb Lentil & Rosemary Soup is one of thousands in the Recipes-to-go Bean Cookbook.
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Lamb Lentil & Rosemary Soup from the recipe cookbook of Recipes-to-go (Bean)
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
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
Serves: 6
Lamb Lentil & Rosemary Soup Recipe brought to you by Recipes To-Go