Arab lentil soup

Name: Arab lentil soup
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Onion; 2 Lamb bone slices; 7-10 Tbsp (substitute ox bone slices); 2 TABLESPOONS Oil; 1 Cinnamon stick; 2 TABLESPOONS clear vegetable broth (instant); 1 chili pepper; 3 (approx. 400 g) Carrots; 500 g Potatoes; 200 g Mountain Lenses; 2-3 stem(s) Mint; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Tsp mixed cumin

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Onion
2 Lamb bone slices
7-10 Tbsp (substitute ox bone slices)
2 TABLESPOONS Oil
1 Cinnamon stick
2 TABLESPOONS clear vegetable broth (instant)
1 chili pepper
3 (approx. 400 g) Carrots
500 g Potatoes
200 g Mountain Lenses
2-3 stem(s) Mint
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Tsp mixed cumin

Directions

1
Soup greens clean or peel, wash and cut into large pieces. Onion peel, halve. Rinse meat, dab dry. Heat the oil in a large pot. Brown the leg slices on each side.
2
Pour on 2 litres of water. Add vegetables, onion, cinnamon and stock. Bring to the boil and simmer covered for about 2 hours.
3
In the meantime, clean and wash the chilli and cut it into thin rings with the seeds. Peel and wash carrots and potatoes. Cut carrots into slices and potatoes into cubes.
4
Lift out the leg sections. Pour broth through a fine sieve. Collect the liquid, measure approx. 1 1⁄2 l Simmer covered lentils, potatoes, carrots and chillies for about 30 minutes.
5
Wash the mint, shake dry, cut the leaves into strips. Remove the meat from the bone. If necessary, cut off tendons and fat. Cut the meat into small pieces and heat it briefly in the soup.
6
Season to taste with salt, pepper and cumin. Serve, sprinkle with mint.