The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups chopped red onion
- 1/2 cup diced carrot
- 5 cloves garlic, chopped
- 1 tablespoon turmeric
- 2 teaspoons ground cumin
- 1/2 celery stalk
- 1 branch fresh parsley
- 1 branch fresh thyme
- 1 pound golden lentils (or regular lentils, if not available)
- 10 cups chicken stock, heated, recipe follows, or store-bought chicken broth
- Salt and freshly ground pepper
- Pinch chili pepper flakes
- 1/2 cup fresh bread crumbs
- 1/4 cup milk
- 1 pound ground lamb
- 1 cup blanched almonds, toasted and ground
- 1/3 cup chopped onion
- 1/3 cup raisins, coarsely chopped
- 1 egg, lightly beaten
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- 1/4 teaspoon chili pepper flakes
- Salt and freshly ground pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1 cup plain yogurt
- 1 tablespoon chopped fresh mint leaves
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon honey
- Pinch salt
- 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
- 3 1/2 quarts cold water
- 1 medium carrot, peeled and sliced
- 1 medium onion, quartered
- 1 small celery stalk, sliced
- 1 small leek, sliced
- 3 sprigs parsley with stems
- 1 bay leaf
- 1/2 teaspoon whole white peppercorns
Instructions
- Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
- Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
- In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
- Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
- Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
- Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
- Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
- Yield: about 2 quarts
Reviews
Delicious! I followed this recipe to the letter and served it as recommended and it was fantastic. Everyone agreed and went back for more. I will make this again for guests.
A delightful combination of flavors and textures. Other reviewers liked/didn’t like one element or another but they are meant as a complete package. Make all three components. Stick to the recipes. Serve the meatballs in the soup and add a healthy dollop of the yogurt. Make sure that your first bite has a bit of each and you won’t be disappointed.
The meatballs and yogurt garnish were excellent, the soup only OK. We make the meatballs as a stand-alone hors d’oeuvre.
This soup was so easy and so delicious. Last time I made the meatballs with turkey but the lamb version was so good! Such an incredible combination of flavors! I also loved the yogurt garnish. Wolfgang, I so wish you were still making shows for Food Network!
Honestly the lentil soup did not turn out so well. But the meatballs, even made with ground turkey, are special. After I baked them, I plumped them up by boiling in chicken stock for 45 minutes.
Thanks again, Wolfgang!
Thanks again, Wolfgang!
The meatballs were good, my daughter loved them I thought that they seem a little mealy perhaps a little less almond powder and alittle more bread crums might help. The soup was ok not sure if I’m not a fan of the spice blend or what but thought it needed something. Love the garnish!
This was so delicious that my kids ate it up. The only thing I might change is the amount of onion in the meatball. I might lower it to 1/4 cup. Great recipe – I will make it again!
Just made this dish today and although there is some leftover in the fridge, I can’t wait to make it again. It is simply delicious. It wasn’t as difficult to make as I thought based on the length of the recipe, but it did take me longer than the stated 45 minutes prep time. But it was worth whatever amount of time it took. I used ground lamb this time, but I’m going to try ground turkey or chicken next. Will kick up the spices for the turkey/chicken meatballs because I find them both to be rather bland. Bottom line, Simply Delicious.
I really enjoyed this and got rave reviews from friends!
I really like the meatballs. They are so delicious. The soup was Ok. I didn’t like the garnish. Honesly, I expected more from this dish.