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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 1large onion, chopped
- 4cloves garlic, minced
- 1(1 pound) lamb shank, excess fat removed
- 6cups water
- 1teaspoon ground turmeric
- ½teaspoon ground black pepper
- 1large carrot, chopped
- ½cup green lentils
- ⅓cup rice
- 2cups chopped fresh spinach
- ½cup chopped fresh parsley
- ½cup chopped fresh cilantro
- 1teaspoon salt
- 1medium lemon, juiced
Instructions
Step 1
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.Step 2
Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.Step 3
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.Step 4
Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.Step 5
Season with salt and additional black pepper as needed. Add lemon juice just before serving.