Chowhounds are loving mirage’s lentil soup with lamb, perfect for winter weather. It’s best made a day ahead, but it improves even more after a couple of days.

Here’s the recipe:

2 pounds lamb shoulder chops
Olive oil
1 pound potatoes, diced
6 garlic cloves, chopped
2 red bell peppers, diced
2 carrots, diced
1 large onion, chopped
1 celery rib, diced
1 28-ounce can crushed tomatoes
1 pound lentils, rinsed
10 cups low-sodium chicken broth
Large handful of parsley, chopped
Kosher salt and ground pepper

In a large pot, brown lamb in oil on both sides, then transfer to a plate. Add potatoes, garlic, peppers, carrots, onion, and celery to the pot and cook about 6 minutes. Add tomatoes, lentils, broth, and parsley. Return lamb to the pot. Season with salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover and simmer for about an hour. Refrigerate the soup overnight. Discard most of the fat, remove lamb from the pot, dice, and return diced meat to the soup. Serve hot.

Board Link: Mirage–your recipe for Lentil and Lamb Soup, please!

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