Lamb & Lentil Soup with Baby Greens

The flavor of lamb with lentils is a delicious combination. If you like lamb, you will love this. This is a highly nutritious and wonderfully delicious soup on a cold and rainy day.

1/2 - 1 pound of Lamb sirloin and Lamb rib bones
3 onions, chopped
Celery, all the stalks chopped
Salt, pepper to taste
2 tablespoons Savory seasoning, all purpose - I used Kirkland
1 tablespoon Herbes de Provence seasoning
1 tablespoon Worcestershire sauce (optional)
1 tablespoon A-1 sauce (optional)
2 8 oz. cans of chopped tomatoes, or use 2 cups of ready made salsa, mild flavor
1 8 oz. can tomato sauce, or use 1 cup of ready made spagetti sauce
1/2 pound fresh baby greens (mix of spinach, kale, other green assortment, or use fresh spinach only).


In a large heavy bottomed stock pot, sear Lamb sirloin and Lamb rib bones in hot pan with a bit of coconut oil (or olive oil). Add 3 onions, cut up, and whole stalk of celery cut up to seared lamb and saute. Stir until they begin to be a bit translucent.
Add salt, pepper to taste; add tablespoon of a mixture all purpose savory seasoning plus tablespoon of Herbes de Provence seasoning. Stir for a few minutes to infuse the spices.

Add fresh cold water to fill the stock pot plus 1 tablespoon of Worcestershire sauce and A-1 Sauce and cook the broth for about 4 hours.

Add 1 pound of uncooked lentils; simmer the lentils until tender but not mushy. Add 2 cans of chopped tomatoes and 1 can of tomato sauce. Simmer the broth with the tomatoes and sauce about 15 minutes; the lentil soup will begin to thicken some. Stir occasionally so it does not burn. Taste and adjust seasonings.

Add 1/2 pound of baby Greens and simmer on very low for about 3 minutes. Ladle into soup bowls and serve with crunchy sourdough bread and butter.