Lentil Soup with Lamb Shank
One pot, two dishes. The lamb shanks are seared with garlic and braised for about an hour, which leaves you with meat falling off the bone and a broth carrying the gelatin melted out of the connective tissue. The shanks come out, the lentils go in for 30 to 35 minutes, and red or yellow lentils collapse on their own, thickening the soup to a creamy body without a spoonful of flour or roux.
The cream goes in just before blending. It rounds off the earthiness of the turmeric and delivers a velvet texture lentils alone can’t manage; the turmeric is working on color and a warm background note rather than heat.
A word about the tomatoes. The cherry tomatoes roast separately at 250°C (480°F) for only a quarter of an hour — long enough for the skins to split, the water to steam off and the acidity to concentrate. That sharp bright note is what cuts the fat of a lamb broth; tomatoes simply stirred into the pot lose the effect.
Green or brown lentils work, but they hold their shape, so allow longer cooking and longer blending. A beef shank can replace the lamb if you braise it at least twice as long, and top the pot up with boiling water rather than cold — 1.5 liters is roughly 6½ cups and it does boil down. By the next day the soup sets nearly to a purée; loosen it with broth before reheating.
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Ingredients
Instructions
Sear the lamb shanks in olive oil together with the coarsely chopped garlic until golden.
Cover the seared shanks with water and braise over low heat until tender, about an hour. Top up with water as it boils away.
While the broth cooks, roast the tomatoes in the oven at 250°C (480°F) for 15 minutes.
Remove the cooked shanks from the broth and add the lentils to the broth; cook for 30-35 minutes.
When the lentils are cooked, add the cream, salt, and pepper. Blend until smooth.
Serve the finished soup with the braised shanks and tomatoes. Garnish with cilantro on top if you like.
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