*  Exported from  MasterCook  *

             Wolfgang Puck's Lentil Soup With Lamb Meatballs

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Lentils                          Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Olive oil
   2      md            Onions -- peeled and chopped
   2      md            Carrots -- peeled and diced
   5      cl            Garlic -- minced
   1                    Celery rib -- trimmed and diced
   1      lg            Fresh thyme sprig -- stem
                        - removed and discarded
   1      tb            Turmeric
   2      ts            Ground cumin
   1      lb            Uncooked lentils --
                        - red preferred
   7      c             Chicken or vegetable broth --
                        - hot
                        Salt -- to taste
                        Freshly ground black pepper
     1/2                Lemon -- juice of
                        Additional stock -- if needed
                        - for proper consistency
   1      c             Plain yogurt -- garnish
   1      tb            Mint -- chopped, garnish
     1/2  ts            Lemon zest -- garnish
                        Lamb Meatballs:
   1      lb            Ground lamb
     2/3  c             Almonds * -- blanched, toasted,
                        - coarsely ground
     2/3  c             Fresh sourdough bread crumbs --
                        - not too small
   1      sm            Onion -- finely chopped
     1/4  c             Golden raisins -- chopped
   1                    Egg -- lightly beaten
   4      cl            Garlic -- minced
   2      tb            Fresh cilantro -- minced
     1/4  ts            Dried red chile flakes
                        Salt and pepper -- to taste

In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add onions, carrots, garlic, and celery; cook on medium heat,
stirring frequently, until onions are transparent. Stir in thyme
leaves, turmeric and cumin; cook 1 minute. Add broth and lentils.
Bring to boil and reduce heat to simmer; skim. Simmer for 25 to
30 minutes; lentils should be soft. Add salt and pepper to taste.
Process 1/2 of mixture in a food processor fitted with the metal
blade or in a blender. Stir pureed portion back into the soup. Add
salt and pepper to taste.

Toast Almonds:

Place almonds in a single layer on a baking sheet and place in a
350°F oven for 3 to 5 minutes. Watch them carefully because they can
burn easily. Preliminaries: Preheat oven to 400°F.

Prepare Meatballs:

Combine all ingredients in a large bowl; using clean hands, combine
ingredients. Form into 1" meatballs and place on foil-lined
jelly-roll pan. Place in a preheated 400°F oven for about 10 to
13 minutes. Test to make sure they are thoroughly cooked. Makes about
16 meatballs. Add meatballs to soup and cook on low heat for
5 minutes. In a small bowl, combine yogurt, mint, and lemon zest.

Presentation:

Ladle hot soup into 8 to 10 individual soup bowls. Drizzle with
garnishing mixture. Serve immediately.

Yield: 8 Servings

Scanned by Sooz


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