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Serves 6
INGREDIENTS:
8 oz. green lentils
6 cups water
2 lamb bones
2 tbsp. lemon juice
2 tbsp. fresh parsley, finely chopped
1 tsp. turmeric
1 large potato, peeled and diced
1 tsp. bulgar wheat
1 tbsp. spinach, finely chopped
1 tbsp. cilantro, finely chopped
1 tbsp. tarragon, finely chopped
1 tbsp. scallions, finely chopped
1 tbsp. dried mint
2 tsp. salt
3 tsp. coarsely ground black pepper
natural Balkan or Greek yogurt to serve
METHOD:
Bring water to a boil in a deep pan. Add lentils, lamb bones, lemon juice, parsley, turmeric, potato, bulgar wheat, spinach, cilantro, tarragon, scallions, dried mint, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 1 hour until smooth. Put in blender for a smoother soup. Serve red hot with dollops of yogurt and crusty bread.
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