Turkish Lentil-and-Vegetable Soup

Cooking Light
8 servings (serving size: 1 1/2 cups)


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4 fresh thyme sprigs
4 fresh parsley sprigs
4 black peppercorns
1 bay leaf
1 1/2 pounds lamb shank
8 cups water
3 cups chopped onion
2 cups dried lentils
2 cups thinly sliced celery
2 cups thinly sliced carrot
1 cup chopped leek
1 cup dry red wine
1 tablespoon fresh or 1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
8 teaspoons chopped fresh mint
8 teaspoons red wine vinegar


Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.

Created date

January 1998

Nutritional Information

Calories 273
Caloriesfromfat 9 %
Fat 2.8 g
Satfat 0.9 g
Monofat 1 g
Polyfat 0.5 g
Protein 24.5 g
Carbohydrate 39.4 g
Fiber 8.2 g
Cholesterol 29 mg
Iron 6 mg
Sodium 296 mg
Calcium 72 mg