Shadis Soup E Mahicheh Recipes
SHADI'S SOUP-E MAHICHEH
This Persian lamb and lentil soup is so good, it will instantly make you feel better! If you like, serve it with a side plate of green onions, radishes, and herbs such as parsley, mint, and basil. Iranians serve a plate of fresh herbs as a side with many meals.
Provided by Shadi HasanzadeNemati
Categories Lamb Stew
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
- Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
- Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
- Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
- Season with salt and additional black pepper as needed. Add lemon juice just before serving.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 4.5 g, Cholesterol 76.1 mg, Fat 22.1 g, Fiber 0.7 g, Protein 21.7 g, SaturatedFat 7.5 g, Sodium 66.8 mg
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