Ingredients
2 tablespoons olive oil
1 pound ground lamb
3 large celery stalks, chopped
2 large parsnips, peeled, chopped
1 medium onion, chopped
6 garlic cloves, chopped
¾ pound lentils, rinsed
4 14-ounce cans (or more) beef broth
1 28 ounce can diced tomatoes in juice
3 ½ tsp ground cumin
1 cup fresh mint, divided
Preparation
Heat oil in heavy large pot over medium high heat. Add lamb, celery, parsnips, onion and garlic. Sauce until vegetables are almost tender and lamb is cooked through and beginning to brown, break up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice and cumin. Bring to boil. Reduce head to medium low. Cover and simmer until lentils are tender, about 40 min.
(Opt). Transfer 2 cups soup to blender and puree until smooth. Return to pot. Mix in ¼ cup of mint. Thin with more broth If desired. Season with salt and pepper. Ladle into bowls. Sprinkle with remaining ¾ cup mint.
