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Wolfgang Puck's Lentil Soup With Lamb Meatballs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 medium onions -- peeled and chopped
2 medium carrots -- peeled and diced
5 large clov garlic -- minced
1 stalk celery -- trimmed and diced
1 large branch fresh thyme -- stem removed and
-- --discarded
1 tablespoon turmeric
2 teaspoons ground cumin
1 pound uncooked lentils -- red preferred
7 cups hot chicken or vegetable broth
Salt -- to taste
Freshly ground black pepper
1/2 lemon -- Juice of
Additional stock if needed for proper
-- consistency
1 cup plain yogurt -- Garnish
1 tablespoon chopped mint -- Garnish
1/2 teaspoon lemon zest -- Garnish
***LAMB MEATBALLS***
1 pound ground lamb
2/3 cup blanched and toasted almonds* -- coarsely ground
2/3 cup fresh sourdough bread crumbs -- not too small
1 small onion -- finely chopped
1/4 cup golden raisins -- chopped
1 egg -- lightly beaten
4 cloves garlic -- minced
2 tablespoons fresh cilantro -- minced
1/4 teaspoon dried red chile flakes
Salt and pepper -- to taste
Procedure: In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add onions, carrots, garlic and celery; cook on medium heat, stirring frequentl
y, until onions are transparent. Stir in thyme leaves, turmeric and cumin; cook
1 minute. Add broth and lentils. Bring to' boil and reduce heat to simmer; ski
m. Simmer for 25 to 30 minutes; lentils should be soft. Add salt and pepper to
taste. Process 1/2 of mixture in a food processor fitted with the metal blade o
r in a blender. Stir pureed portion back into the soup. Add salt and pepper to
taste.
Prepare the meatballs
*Cook's notes: To toast almonds, place them in a single layer on a baking sheet
and place in a 350 degree oven for 3 to 5 minutes. Watch them carefully becaus
e they can burn easily. Preliminaries: Preheat oven to 400 degrees. Procedure:
Combine all ingredients in a large bowl; using clean hands, combine ingredients
. Form into 1-inch meatballs and place on foil-lined jelly-roll pan. Place in a
preheated 400-degree oven for about 10 to 13 minutes. Test to make sure they a
re thoroughly cooked. Makes about 16 meatballs. Add meatballs to soup and cook
on low heat for 5 minutes. In a small bowl, combine yogurt, mint and lemon zest
. Presentation: Ladle hot soup into 8 to 10 individual soup bowls. Drizzle with
garnishing mixture. Serve immediately.
Yield: Makes 8 to 10 servings.
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