Postrio's Golden Lentil Soup with Lamb Meatballs Recipe

Postrio's Golden Lentil Soup with Lamb Meatballs
Recipe provided by Wolfgang Puck
Level: Intermediate
Servings: 8 to 10
Total Time: 1 hr 25 min
Preparation: 45 min
Cooking: 40 min

Discover the magic of this vibrant Golden Lentil Soup from Wolfgang Puckquick to prepare with tender lentils that cook in just minutes. The striking orange hue of golden lentils (find them at health food stores) will dazzle your guests, turning a simple soup into a showstopper they'll savor with surprise delight.

Ingredients

Soup:

• 3 tablespoons olive oil
• 1 1/2 cups diced red onion
• 1/2 cup chopped carrot
• 5 cloves garlic, minced
• 1 tablespoon turmeric powder
• 2 teaspoons ground cumin
• 1 celery stalk
• 1 sprig fresh parsley
• 1 sprig fresh thyme
• 1 pound golden lentils (or substitute with regular lentils if unavailable)
• 10 cups chicken stock, heated (homemade or store-bought)
• Salt and freshly ground black pepper, to taste
• A pinch of chili flakes

Meatballs:

• 1/2 cup fresh bread crumbs
• 1/4 cup milk
• 1 pound ground lamb
• 1 cup blanched almonds, toasted and ground
• 1/3 cup chopped onion
• 1/3 cup coarsely chopped raisins
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley leaves, chopped
• 1 tablespoon fresh cilantro leaves, chopped
• 1/4 teaspoon chili flakes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, plus extra for drizzling

Garnish:

• 1 cup plain yogurt
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon lemon zest
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon honey
• Pinch of salt

Chicken Stock:

• 5 to 6 pounds chicken bones, including necks and feet, roughly chopped
• 3 1/2 quarts cold water
• 1 medium carrot, peeled and sliced
• 1 medium onion, quartered
• 1 small celery stalk, sliced
• 1 small leek, sliced
• 3 sprigs parsley with stems
• 1 bay leaf
• 1/2 teaspoon whole white peppercorns

Instructions

1. Make the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saut over high heat until the onions are translucent, about 5 minutes. Meanwhile, create a bouquet garni by tying the celery, parsley, and thyme together, then add it to the pan. Stir in the lentils and hot chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce heat and simmer for 25 to 30 minutes until lentils are tender. Skim if needed.
2. Prepare the meatballs: Preheat the oven to 350F (175C). Soak the bread crumbs in milk in a small bowl. In a mixing bowl, combine the ground lamb, almonds, soaked bread crumbs, chopped onion, raisins, egg, garlic, parsley, cilantro, and chili flakes. Season lightly with salt and pepper. Drizzle olive oil on a serving platter and rub some into your palms. Shape the mixture into about 40 meatballs, each roughly 1-inch in diameter.
3. Heat 2 tablespoons olive oil in a large ovenproof skillet over high heat. Arrange the meatballs in a single layer and sear quickly to brown them on all sides. Then transfer the pan to the oven and cook for 8 to 10 minutes until the meatballs are browned and firm to the touch, turning them occasionally to brown evenly.
4. Prepare the garnish: In a small bowl, mix together the yogurt, chopped mint, lemon zest, lemon juice, honey, and a pinch of salt. Chill until ready to serve.
5. Finish the soup: Remove the celery bouquet from the soup. Using an immersion blender, lightly puree the soup so it remains a bit chunkyadjust seasoning as needed. Alternatively, blend two-thirds of the soup in a blender until smooth, then return it to the pot.
6. Ladle the soup into 8 to 10 bowls. Evenly distribute the lamb meatballs on top and drizzle with the yogurt garnish. Serve immediately and watch your guests rave about this flavorful masterpiece.
7. Note on blending hot liquids: Allow hot soup to cool for at least five minutes before transferring to a blender. Fill the blender only halfway and keep one corner of the lid loose to prevent pressure build-up. Cover the blender lid with a kitchen towel and pulse before blending on high speed until smooth.
8. Make the chicken stock: Place the chicken bones in a large 6-quart pot and cover with cold water. Bring to a rolling boil and skim off any foam. Add remaining vegetables, herbs, bay leaf, and white peppercorns. Lower heat and simmer for about 2 hours, skimming occasionally. Strain through a fine sieve into a clean bowl and cool. Store in the refrigerator up to 3 days, removing solidified fat before use. This yields approximately 2 quarts of stock.

Recipe adapted from Wolfgang Puck, Adventures in the Kitchen, (c) 1991