Recipe Name: Turmeric Infused Lamb and Lentil Soup
Ingredients:
- 1 pound of lean lamb meat, chopped into bite-sized pieces
- 2 cups of green lentils
- 6 cups of water
- 1 tbsp of turmeric powder
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped
- Salt and pepper to taste
- 3 tbsp of olive oil
- Fresh parsley for garnish
- Lemon wedges for serving
Cooking Instructions:
- Heat 2 tbsp of olive oil in a large pot over medium heat. Add the lamb pieces and cook until they are brown on all sides. Remove from the pot and set aside.
- In the same pot, add 1 tbsp of olive oil and the chopped onions. Cook until they become translucent. Add the chopped garlic and cook for another minute.
- Add the turmeric to the pot and stir well to combine it with the onions and garlic.
- Add the lentils to the pot, along with the water, and bring to a boil.
- Once boiling, reduce the heat to simmer, add the cooked lamb back to the pot, cover and let it simmer for about 1 hour.
- After an hour, check the seasoning and add salt and pepper according to your taste. Let the soup simmer for another 10-15 mins.
- Serve hot with fresh parsley and lemon wedges on the side.
Nutritional Value Per Serving:
- Calories: 510
- Protein: 38g
- Fat: 20g
- Carbs: 30g
Plating:
Ladle the vibrant, turmeric-infused soup into deep soup bowls, ensuring a hearty serving of both lentils and chunks of lamb in each one. Sprinkle freshly chopped parsley over the surface of each bowl to add a pop of color and freshness. Nestle a lemon wedge on the rim of the bowl, ready to be squeezed over the soup by your diners for an extra zing. The final presentation should evoke warmth, robust flavors, and a wholesome, protein-packed meal.