Lentil Soup with Lamb and Mint

Name: Lentil Soup with Lamb and Mint
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 1 pound ground lamb; 3 large celery stalks, chopped; 2 large parsnips, peeled, chopped; 1 medium onion, chopped; 6 garlic cloves, chopped; 3/4 pound lentils, rinsed; 4 14-ounce cans (or more) beef broth; 1 28-ounce can diced tomatoes in juice; 3 1/2 teaspoons ground cumin; 1 cup chopped fresh mint, divided

By Gemma Sanita Sciabica

December 31, 2004

Recipe notes