Lamb and Lentil Soup

Second time making a lamb soup. It worked well the first time, so naturally I'm messing with the recipe and adding lentils.

 

Ingredients:

• 1 pound of ground lamb
• 1 tbsp of lamb tallow
• 3 celery stalks, diced
• 3 long thin carrots, diced (you could probably use two stout carrots)
• 1 large Spanish onion, diced
• 2 cloves of garlic, minced
• 1/2 stick of butter
• Salt, pepper, dried thyme, and dried rosemary to taste
• 1 cup of brown lentils, rinsed
• 1 quart of low-salt chicken broth (beef broth or some wild homemade broth mix should work fine)
• Ditalini and/or fregula sarda tostata pasta

Procedure:

1. Brown the lamb in the lamb tallow over medium-high heat with some salt and pepper.
2. Remove the lamb to a bowl.
3. Add the onion, carrots, and celery to the pot and sauté with salt, pepper, and herbs until softened.
4. Add the garlic and cook until its not terribly pungent.
5. Return lamb to pot and add lentils. Stir
6. Add chicken broth and bring to a boil.
7. Cover and simmer on low heat for an hour.
8. Add pasta and simmer another 20 minutes.

Not an affiliate link, but here's a link to the pasta I used.