Lamb and Lentil Soup
Created for Molesini Wine Club
Paired with 2016 Ventolaio Brunello di Montalcino DOCG.
I developed three recipes to pair with wines in a shipment of the Molesini Wine Club, based in Cortona, Italy. Members are provided these recipes to prepare for the virtual wine tastings. Find the recipes for the other two appetizers here: Italian Toasty and Italian Meatballs.
This rich and hearty soup benefits from the addition of lamb bones. If available, ask your butcher to cut a couple of lamb ribs into thirds. (The soup is still delicious without, but the layering of flavors won’t be as pronounced.) This recipe can be made three days in advance and freezes well.
Lamb and Lentil Soup
Serves 6 to 8
2 tablespoons olive oil
1 cup (190 grams) cubed lamb shoulder meat
3 or 4 lamb rib bones, if available
1 each carrot, celery, small yellow onion, finely chopped
3 cloves garlic, minced
6 cups to 2 quarts (1.4 to 1.8 liters) chicken stock, plus additional if needed
1½ cups (285 grams) lentils, rinsed
one 14.5-ounce (240-gram) can diced tomatoes
1 lemon, zest and juice
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 bay leaf
1 teaspoon red pepper flakes
salt and pepper to taste
To serve
2 tablespoons Italian parsley, minced
2 tablespoons Parmesan cheese
Directions
Heat olive oil in a large stock pot. Add cubed lamb and bones. Sprinkle with salt and pepper. Brown over medium high heat.
Turn heat to medium, add vegetables and garlic. Sauté for 8 minutes.
Add all other ingredients, starting with 6 cups (1.4 liters) broth, and simmer until lentils are tender, 1½ to 2 hours. Add more broth as desired. Cool, skim off fat, and remove bones. Pick meat from bones and add to soup. Refrigerate, covered, until needed.
To serve, reheat, adding more broth as desired. Serve in bowls and sprinkle with parsley and cheese.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with a wine shipment. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco & Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
