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Lamb~ lentil~ & rosemary soup

Yield: 6 Servings

Ingredients:

• 2 tb Olive oil
• 1 tb Butter
• 3 cl Garlic minced
• 2 Onions chopped
• 2 Carrots cut into small Cubes
• 1 ts Salt
• 1 ts Pepper
• 6 c Lamb stock
• 2 c Chopped very ripe tomatoes Or canned tomatoes
• 1 Bay leaf
• 1 Bone from a roast leg of Lamb
• 1 c Cubed cooked lamb

Instructions:

Tabasco or other liquid hot Pepper sauce 1. In a large soup pot heat the olive oil and butter over moderately low heat. Add the garlic onions carrots half the rosemary the thyme and salt and pepper to taste. Simmer Add the lamb stock tomatoes lentils bay leaf and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer partially covered for about 40 to 50 minutes or until the lentils are tender. Taste for seasoning. 2. To serve place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst Harper Perennial New York. Shared by: Karin Brewer Cooking Echo 2/93

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