Another Dishy Dill Dish or Rather Superb Soup. Yes indeed I had gathered fresh dill, fresh lamb and other aromatic ingredients to make Lamb and Herb Soup for Weekend Herb Blogging as organized by Kalyn. However, my weekend got rather filled and I couldn't quite put aside the hours of prepping and fragrant slow simmering to get this done in time for last week. But happily enough, I can be in time for this weekend's round up. Ruth of Once Upon a Feast is hosting this weekend's event.
I made the soup today, and Dad & I enjoyed a generous bowl with Japanese thick sliced bread for dinner, with plenty left over for the freezer. It stands up well to freezing and reheating.
Here's the scoop on how to make it.
Lamb and Herb Soup
1 onions peeled and thinly sliced
1 pound lamb stew meat cut into slices/cubes
1/3 cup olive oil
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon turmeric
12 cups water
1/2 cup dried chick peas
1/2 cup lentils
1 cup barley
1 cup chopped fresh dill
1 cup Sabzi Aash Dehydrated Vegetables
1/4 cup rice
1 cup yogurt to stir in table side
1) Brown the onion and lamb 1/3 cup of the olive oil in a large pot. Sprinkle with salt, pepper and turmeric. Pour in the water and add the chick peas, barley and lentils. Bring to a boil, reduce heat and cover. Simmer for 60 minutes over medium heat, stirring occasionally.
2) Add fresh dill, Sabzi Aash Dehydrated Vegetables, and rice. cover and cook 60 minutes
3) Check to see that the meat is tender and the beans are done. Adjust seasoning and add more warm water if soup is too thick.
Serve in bowls with yogurt on side for individuals to stir in to taste.
For best results, cook it a day in advance so that the flavors meld.
weekend herb blogging