Shadi's Soup-e Mahicheh
Description
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.
Ingredients
•
2 tablespoons olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 (1 pound) lamb shank, excess fat removed
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6 cups water
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1 teaspoon ground turmeric
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1/2 teaspoon ground black pepper
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1 large carrot, chopped
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1/2 cup green lentils
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1/3 cup rice
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2 cups chopped fresh spinach
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1/2 cup chopped fresh parsley
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1/2 cup chopped fresh cilantro
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1 teaspoon salt
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1 medium lemon, juiced
Directions
1
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.
2
Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
3
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.
4
Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5
Season with salt and additional black pepper as needed. Add lemon juice just before serving.