Curried Lentil Soup

L. Duch's Note:

This is a wonderful Indian dish I found on another recipe site. I added the lamb and zucchini. I served this with fresh rolls sprinkled with zatar. The lamb could be left out for a delicious vegetarian dish.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 6 cups chicken stock
• 1 ½ cups thinly sliced green onions
• 2 carrots , chopped
• 1 zucchini , cut into bite size pieces
• 1 cup dried brown lentils , rinsed and drained
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1⁄8; teaspoon ground red pepper
• ¼ cup snipped cilantro
• ½ cup sour cream (optional)
• ½ lb cubed lamb , precooked

Directions:

1. Combine broth, green onions, carrots, lentils, ginger, curry powder, cumin and red pepper, zucchini and cooked lamb.
2. Bring to boil; reduce heat.
3. Simmer covered, for 25-30 minutes or until lentils are tender.
4. Stir in snipped cilantro; cook for 1 minute more.
5. If desired, top each serving with sour cream and garnish with cilantro sprigs.