Spicy Lamb and Barley Lentil soup with Middle Eastern Spices

 

This is a very spicy thick lentil soup, made with lamb, mushrooms, barley, and kale. It is done in a slow cooker but I like to finish it up on the stove top in case I have to add more broth in order to get the consistency I like. It is rich, thick and hearty, and goes well with a nice piece of crusty bread. Some of the measurements are approximate and depend solely on taste. 

2 lbs lamb neck bones

1 tablespoon Baharat or 7 spice seasoning (Middle Eastern store or homemade)

1 large yellow onion, finely chopped

2 cups brown mushrooms, cleaned and sliced

3-4 cloves garlic

½ tsp salt

1-2 fresh mint leaves

1-2 sprigs fresh thyme

1 lb lentils, picked over and rinsed

½ cup pearl barley

1 10oz tin diced tomatoes with green chilis

Approximately 2 cups chopped kale

2 large carrots, peeled and cut into chunks

Approximately 4-6 cups chicken or vegetable broth 

A few leaves of Greek Basil (optional) really enhances the flavor

A small bunch of fresh cilantro, chopped

Juice of 1 Lemon

Directions

1.       Season the lamb with 1 tablespoon Baharat and 1-2 tablespoons Olive Oil. You can use this link to the recipe for my homemade version https://www.blogger.com/blog/post/edit/6944362553970076180/7054369139043424968

This is quite spicy so you may prefer to buy a less spicy version. Marinate the lamb in the refrigerator overnight

2.       Place the chopped onion, thyme and mushrooms in a baking dish and add about 2-3 tablespoons olive oil. Mix well. Place the seasoned lamb on top of this and bake at 400 degrees Fahrenheit until the lamb is browned on the outside.The lamb will add its own juices to the onions etc as it bakes.

3.       Beat the garlic cloves, mint and salt in a mortar and pestle. While the lamb is baking, add the lentils, barley, tinned tomatoes, thyme, and beaten garlic mixture to the slow cooker. Add the baked lamb, onions and mushrooms (and all the juice) to this and cover with enough broth to fill an 8-quart slow cooker about ¾ full. Cook on high for about 6-8 hours or until the lamb meat is falling off the bones.

4.       Remove the lamb bones from the broth and pick the meat off the bones, returning the meat to the broth. Transfer all to a large stockpot on top of the stove. Add the chopped kale and carrots and bring to a boil. Simmer until carrots are cooked, adding more broth to bring to the consistency you like. I bring mine to a thick consistency, somewhere between a soup and a stew. If it needs more seasoning to your taste, instead of adding salt, use chicken bouillon cubes to adjust to taste.Add the chopped cilantro, lemon juice, and Greek Basil (if available) at the end of cooking and just before serving.