Lentil “Chili” with Lamb Stock

I call it “chili” because the first thing Bill said when he tasted this soup was, “It tastes like chili!”

Last weekend I made Slow Grilled Leg of Lamb and I never like to waste any part of the animal so I boiled up the leg bone to make stock. I also happened to have some lentils I wanted to use up so I Googled “lamb stock” and “lentils.” The first result in my search was a lentil soup recipe from this blog: “Sh*t I Bake.”

I love Angela’s recipe. What I made is pretty much on par with what’s in her recipe. The only substitutions I made were tomato paste for tomatoes, since I didn’t have them on hand, and lemon juice for lemon pepper. Also, I only had 3/4 pound of lentils so I modified the recipe accordingly.

Per her instructions, I sautéed the onion, carrot, celery and garlic in olive oil until the onion was translucent.

Then I added about half a 6 0z. can of tomato paste to the oil and stirred it into the mixture.

I added about 6 cups of lamb stock, the lentils, and the following spices: ground coriander, cumin, and dried oregano, as well as salt and pepper. (See Angela’s recipe for quantities as well as how she makes her lamb stock.)

After bringing the soup to a boil, I simmered it, covered, about 40 minutes.

It turned out pretty thick so when I heated it up the next day, I added some water as well as a good squeeze from half a fresh lemon. But you could also cook up some rice to accompany this lentil dish, without thinning it, for a satisfying meal of legumes. Maybe that’s how we’ll try it tomorrow. For today, it was the perfect lunch. Filling and delicious. Thanks, Angela!


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