Lamb and Lentil Soup

Soup from last Sunday turned out pretty good. It's based on a recipe from My Recipes, alterations I did are included here for future cooking. I think next time I will double the recipe because this only produced five servings and Lawnchair liked it, so despite eating out twice last week, I had no leftovers to freeze. Also, ground lamb is sold around here in pound packages, so maybe even triple the recipe.


2 tsp olive oil
6 oz ground lamb
1/2 tsp curry powder
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp paprika
1 1/2 c chopped onion
3/4 c chopped carrot
5 garlic cloves, minced
1 tablespoon tomato paste
3/4 c brown lentils
2 c chicken broth $
1 c water
3/4 c light coconut milk $
1 (15-ounce) can diced tomatoes
sour cream
fresh cilantro leaves



1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and spices; sauté 4 minutes, stirring to crumble. Add onion and carrot; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Top each serving with sour cream and cilantro.