Lamb and Lentil Soup

Fill a large bowl with water and pour lentils into it. Soak for 30 minutes. Once they’re done soaking, drain in a fine mesh colander, rinse and set aside to dry out a bit. Then get out a large Dutch oven and heat the olive oil in it over medium high heat. Add garlic, onion and mint and let them get fragrant for a minute. Then add lamb and break it up with a spoon as it cooks. While it cooks, season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.

When lamb is cooked through, add tomato paste and Worcestershire sauce. Let tomato paste cook for a minute as you stir that in. Finally, pour in chicken stock and crushed tomatoes. Let soup come to a boil, then reduce to a simmer. Cook soup at a simmer for 1 hour to 1 1/2 hours. The lentils should get completely tender and flavors will marry gorgeously.

Ladle soup into pretty bowls and top with a little extra fresh mint for garnish. Serve hot immediately and enjoy!