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.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (1 pound) lamb shank, excess fat removed
• 6 cups water
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground black pepper
• 1 large carrot, chopped
• 0.5 cup green lentils
• 0.3333333333333333 cup rice
• 2 cups chopped fresh spinach
• 0.5 cup chopped fresh parsley
• 0.5 cup chopped fresh cilantro
• 1 teaspoon salt
• 1 medium lemon, juiced

Steps

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.
2. Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
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.
4. Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5. Season with salt and additional black pepper as needed. Add lemon juice just before serving.