1cupchopped kaleoptional ... I just always have kale on hand, and I add at the end
8cupsSimple Truth beef broth
1 28-ouncecan crushed plum tomatoesI like Cento
2 16-ouncecans garbanzo beansone drained, one not drained
2cupsdiced fingerling potatoes
2 1/2cupsdried lentils
For the following spice, I use Simple Truth, available at Kroger. They are organic and not very expensive!
Salt and pepper to tasteI like about 2 teaspoons of each
Fresh mint and chives for garnish
Heat olive oil in a large soup pot. Once hot, add onions, fennel, carrots and garlic. While cooking, put lentils in another pot and cover with water, about an inch over the top. Bring to a rolling boil and then drain. Set aside. Add beef broth, tomatoes, garbanzo beans, potatoes and lentils to the pot with the vegetables and bring to a boil, then reduce to a soft boil. Meanwhile, cook the ground lamb. Once cooked, drain the fat and add the meat to the soup. Add all spices and salt and pepper and cook for 40 more minutes or until lentils are tender. Serve with mint and chives ... delicious!