Ingredients
-
2 tablespoons olive oil
-
1 lb ground lamb
-
3 stalks celery, chopped
-
2 parsnips, peeled and chopped
-
1 onion, chopped
-
6 cloves garlic, chopped
-
1 cup lentils, rinsed (I used red lentiles)
-
3 (14 ounce) cans beef broth (about 6 cups)
-
1 (28 ounce) can diced tomatoes
-
2 teaspoons dried thyme
-
1 teaspoon dried dill weed
Instructions
- Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
- Add lentiles and cook one minute.
- Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
- Enjoy!