Vosbov abour

Vosbov abour

Lentil soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg lamb soup meat, with bones
2 carrots, quartered
1 onion, quartered
1 leafy top of celery stalk
salt and freshly ground black pepper, to taste
250g red lentils, washed
3 onions
60g butter
salt and freshly ground black pepper, to taste

To finish

Quantity Ingredient
paprika, for sprinkling
herbs, such as chopped parsley, to garnish
olive oil, for drizzling

Method

  1. To make the lamb stock, rinse the lamb pieces, place them in a large saucepan and pour in water to cover. Add the carrots, onion, celery stalk and black pepper (not the salt) and bring to the boil. Skim off any froth before the liquid boils. When well skimmed and boiling gently, season with salt and pepper, then cover and simmer over low heat for 1½ hours.
  2. Strain the stock into a measuring jug. Add water if necessary to make it up to 1.5 litres. Pour the stock into a deep saucepan and bring to the boil. Add the lentils and return to the boil, skimming when necessary. Partially cover with a lid and boil gently while preparing the onions.
  3. Finely chop two of the onions. Heat half the butter in a frying pan and fry the onions until lightly browned.
  4. Stir the fried onions into the lentils. Cover the pan tightly and simmer for 1 hour, or until the lentils are tender. Add salt and pepper to taste.
  5. Cut the remaining onion in half from top to bottom, then slice each half into semi-circles. Melt the remaining butter in the frying pan and fry the onion until golden brown.
  6. Serve hot, garnished with the fried onion, a sprinkling of paprika and herbs, and a drizzle of oil.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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