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Lamb and Lentil Soup With Lamb Meatballs
THE WASHINGTON POST25Ingredients
105Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 leek (large)
- 1 1/2 Tbsp. olive oil
- 1 clove garlic (chopped)
- 1 1/2 Tbsp. fresh rosemary (chopped)
- 1 1/2 Tbsp. finely chopped fresh thyme
- sea salt
- freshly ground black pepper
- 2 medium carrots (scrubbed well and cut crosswise into 1/2-inch pieces)
- 1 cup brown lentils (rinsed and picked over)
- 1 cup salt (canned no-, added crushed tomatoes, with their juice)
- 6 cups chicken stock (Roasted, see related recipe)
- 1/2 cup fresh parsley (packed chopped)
- 12 oz. ground lamb
- 1 clove garlic (finely chopped)
- 1 1/2 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. fresh thyme (chopped)
- 1 large egg
- 1/2 cup parmigiano (freshly grated, Reggiano or pecorino Romano cheese)
- 1/2 cup panko (plain dried, Japanese bread crumbs)
- sea salt
- freshly ground black pepper
- 1 Tbsp. olive oil
- 1 1/2 tsp. canola oil
- 1/2 cup finely chopped fresh parsley (packed)
- 1/2 cup cheese (parmigiano reggiono, freshly grated)
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