This Lamb and Lentil Soup with Habanero is a little something I came up with to warm up on a cold winter evening. The distinct flavor of lamb with some earthy baby kale and lentils is elevated with a bit of spicy / fruity habanero then topped of with fried baguette croutons.
- 2 tbs vegetable oil
- 1lb. ground lamb
- 1 cup chopped organic spring onion
- 2 gloves chopped garlic
- 1/2 tsp minced habanero
- 1 cup chopped Roma tomatoes
- 1 cup green lentils
- 1 cup chopped baby kale
- 3 qt. water
- salt, pepper
- 1 tbs. olive oil
- French baguette
- Prepare the lamb meatballs by pinching about a tablespoon (smaller than a golf ball) of ground lamb and rolling it in your hands to form a ball. Set aside on a clean plate and repeat. Season with salt and pepper.
- Heat a tablespoon of vegetable oil in a large dutch oven or stock pot over medium heat and fry the meat balls until evenly browned on all sides. Transfer meatballs to a plate and reserve.
- Leave about a tablespoon of oil and fat in the pot and sauté the spring onions over medium heat until tender. Add the garlic and habanero and sauté for a few minutes. Stir vegetables often to prevent browning.
- Add the chopped tomatoes to the pot and stir until they have broken down completely – about 5-7 minutes.
- Lower the heat to medium low and add three quarts of water. Add chopped baby kale and slowly bring to a low simmer.
- Add lentils and meatballs and simmer until lentils are fully cooked, stirring occasionally – about 20 minutes. Taste for salt and pepper.
- For the fried bread croutons, slice the desired amount of bread in to half inch cubes. Heat 1-2 tablespoons of olive oil in a non stick pan and add the bread. Toss occasionally until golden brown and crispy and season with salt and pepper. Transfer to paper towels to drain excess oil. Bonus points for tossing with any of the excess lamb fat you drained out between steps 2 and 3.