Turkish Lentil-and-Vegetable Soup

By Lv2Cook

Ingredients

• 4 fresh thyme sprigs
• 4 fresh parsley sprigs
• 4 black peppercorns
• 1 bay leaf
• 1 1/2 pounds lamb shank
• 8 cups water
• 3 cups chopped onion
• 2 cups dried lentils
• 2 cups thinly sliced celery
• 2 cups thinly sliced carrot
• 1 cup chopped leek
• 1 cup dry red wine
• 1 tablespoon fresh thyme
• OR
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 8 teaspoons chopped fresh mint
• 8 teaspoons red wine vinegar

Preparation

Step 1

Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.

Serving Size: 1 1/2 cups