Crushed Lentil Soup with Lamb Meatballs

• Meat

  • 1 lb Grassfed ground lamb
  • 1 Lamb meatballs

• Produce

  • 2 Bay leaves, fresh
  • 1 Celery stalk, diced (about a 1/2 cup
  • 1 tbsp Cilantro, fresh
  • 8 Garlic clove
  • 1/3 cup Golden raisins
  • 1/2 tsp Lemon, zest
  • 1 Lg. carrot, diced (about 1/2 cup
  • 1 Lg. yellow onion, diced (about 2 cups
  • 1 tbsp Mint
  • 2 tbsp Parsley, fresh
  • 1 1/2 cup Red split lentils
  • 1 Yellow onion (about 1/3 cup, smallish

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 Lentil soup
  • 7 cup Vegetable broth

• Condiments

  • 1 tsp Honey
  • 1/2 tsp Lemon juice
  • 1 Yogurt sauce

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Cayenne
  • 2 1/2 tsp Curry powder
  • 1 tsp Kosher salt
  • 1 pinch Salt
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 1/4 cup Whole milk, organic
  • 1 cup Yogurt, organic plain

• Other

  • 2 slices Udi's whole grain gluten free bread, crumbled

Found on saygraceblog.com

Description

Ingredients

• Crushed Lentil Soup
• 2 T. extra virgin olive oil
• 1 lg. yellow onion, diced (about 2 cups)
• 1 lg. carrot, diced (about ½ cup)
• 1 celery stalk, diced (about a ½ cup)
• 5 garlic cloves, minced
• 2 fresh bay leaves
• 1½ c. red split lentils
• ½ c. brown rice
• 2½ tsp. curry powder
• 1½ tsp. sea salt
• ¼ tsp. crushed red pepper
• ½ tsp. black pepper
• 7 c. vegetable broth, divided
• Lamb Meatballs
• 3 T. olive oil
• 2 slices Udis Whole Grain Gluten Free Bread, crumbled
• ¼ c. organic whole milk
• 1 lb. grassfed ground lamb
• 1 c. slivered and toasted almonds, chopped
• 1 smallish yellow onion (about ⅓ cup)
• ⅓ c. golden raisins, chopped
• 1 beaten egg
• 3 garlic cloves, minced
• 2 T. fresh chopped parsley
• 1 T. fresh chopped cilantro
• ¼ tsp. crushed red pepper
• 1 tsp. kosher salt
• ½ tsp. black pepper
• Yogurt Sauce
• 1 c. organic plain yogurt
• 1 T. chopped mint
• ½ tsp. lemon zest
• ½ tsp. lemon juice
• 1 tsp. honey (optional since I gave up sugar)
• pinch of salt

Directions

• In a large stock pot on medium-high heat, saute onion and garlic fr a few minutes or until onion is tender and translucent.
• Add 5 c. vegetable broth, lentils, brown rice, curry powder, sea salt, crushed red pepper.
• Bring to a boil and then reduce to a simmer. Cover and cook for about 20 minutes or until tender.
• While the soup is cooking, prepare the meatballs. Preheat the oven to 350 degrees.
• Soak breadcrumbs with milk in a small bowl.
• In a large bowl, using two forks, combine lamb, almonds, onion, raisins, egg, soaked breadcrumbs, garlic, parsley, cilantro, crushed red pepper salt and pepper.
• Form the mixture into 16 nicely sized meatballs.
• Heat large oven proof skillet with olive oil. Sear the meatballs on all sides over high heat.
• Transfer the skillet to the oven and cook for about 15 minutes or until done through.
• While the meatballs are cooking, remove about 1 c. of the lentils & rice mixture and the bay leaves. Set lentils and rice mixture aside. Discard the bay leaves.
• Using a immersion blender, blend the soup until smooth. You can also use a food processor or a regular blender. If using a blender, allow the soup to cool for about 5-10 minutes and then blend carefully. No explosions please!! Thats why I love my immersion blender.
• Once blended and back in the same pot, add the reserved lentils and rice back in for some texture.
• Add 2 more cups of vegetable broth, stir and cook for a few minutes more. Keep warm.
• Make the yogurt sauce by combining the yogurt, mint, lemon zest, juice, honey, if using and salt.
• Serve the soup up with the meatballs and drizzle with the yogurt sauce. Say Grace and enjoy!!