This Persian lamb and lentil soup is so good, it will instantly make you feel better! If you like, serve it with a side plate of green onions, radishes, and herbs such as parsley, mint, and basil. Iranians serve a plate of fresh herbs as a side with many meals.
Preparation Details
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (1 pound) lamb shank, excess fat removed
- 6 cups water
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 1 large carrot, chopped
- ½ cup green lentils
- ⅓ cup rice
- 2 cups chopped fresh spinach
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 1 teaspoon salt
- 1 medium lemon, juiced
Steps
- Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
- Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
- Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
- Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
- Season with salt and additional black pepper as needed. Add lemon juice just before serving.
