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 Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 307 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• ½ cup chopped fresh parsley
• 6 cups water
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• ½ cup chopped fresh cilantro
• 1 large carrot, chopped
• 2 cups chopped fresh spinach
• 1 medium lemon, juiced
• ⅓ cup rice
• ½ cup green lentils
• 1 (1 pound) lamb shank, excess fat removed

Recipe 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.