Page
14
of
24
LAMB AND LENTIL SOUP
1 large onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
4 cups Swiss chard or spinach, chopped
2 cups lentils
2 lamb shanks
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
7 cups beef broth or water
1/4 cup fresh lemon juice
In a frypan, sauté onion and garlic in oil until tender. Combine in the
slow cooker with greens lentils, lamb shanks, salt, pepper, and water.
Cover and cook on low 8 to 10 hours. Add lemon juice, adjust
seasonings, and serve.
Shanks may be served on the side or meat may be removed from
bones, diced and returned to soup.
MINESTRONE
1 1/2 to 2 cups shredded cabbage, about 1 small head, cored
1Kg salt pork, cut into 1cm Cubes
1 clove garlic, minced
1 medium onion, thin slice
2 sprigs parsley, chopped
1/2 cup small white beans, soaked overnight, drained
2 medium potatoes, cubed
2 medium carrots, diced
2 ribs celery, sliced
3 small zucchini, thin slice
1 can (400 grams) tomatoes, diced
1 cup frozen peas, thawed
1/2 cup rice, cooked until just tender
salt and pepper, to taste
1 tablespoon chopped basil
grated Parmesan cheese, for garnish
Steam or simmer cabbage until just tender; refrigerate until soup is
nearly done. Sauté the salt pork, garlic, onion and parsley in a frypan.
