Comforting Lamb Bone & Red Lentil Soup (Yelumbu Paruppu Soup)
30 minutes
1153 reads
About Comforting Lamb Bone & Red Lentil Soup (Yelumbu Paruppu Soup)
Warm your soul with this hearty Lamb Bone & Red Lentil Soup, a flavorful twist on a South Indian classic. Inspired by Roger Mooking's Everyday Exotic, this recipe uses tender lamb bones instead of duck, creating a rich and deeply satisfying broth. The earthy masoor dal (red lentils) combines beautifully with warming spices like turmeric and coriander, resulting in a nourishing and comforting bowl perfect for chilly evenings or when you need a pick-me-up.This simple yet elegant Chettinad-style soup is packed with wholesome ingredients and boasts a delightful burst of South Indian flavors. The blend of tender lamb, aromatic spices, and the subtle sweetness of carrots creates a symphony of taste that's both healthy and delicious. Whether enjoyed for lunch or dinner, it's sure to become a family favorite.Looking for more Everyday Exotic-inspired recipes? Try my Sparkling Limeade, Yogurt with Mint Gremolata, or Okra Minced Meat Stir-Fry for a culinary adventure!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Lamb & Lentils
- 250 gm Lamb Bones with some attached meat
- 100 gm Red Lentil split red lentils
Aromatics & Spices
Instructions
Pressure Cooking the Lamb and Lentils
- Pressure cook the lamb bones and masoor dal with 6 cups of water for 4 whistles. Allow the pressure to release naturally.
Preparing the Vegetables
- Finely chop the onion, coriander leaves, and tomato. Chop the carrot.
Sautéing the Aromatics
- Heat the olive oil in a large saucepan or pot. Add the bay leaf, onion, and garlic. Sauté until softened, about 5 minutes.
Adding the Spices and Vegetables
- Stir in the turmeric powder, chopped carrots, and tomato. Cook for another 5-7 minutes, until the carrots are slightly softened.
Combining and Simmering
- Pour in the pressure-cooked lamb and lentil mixture. Add the remaining 2 cups of water, and salt to taste. Bring the soup to a gentle boil, then reduce heat to low.
Finishing the Soup
- Simmer the soup for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened to your desired consistency. Stir in the chopped coriander just before serving.
Serving
- Garnish with fresh coriander leaves and serve hot.
Recipe Notes
Expert Tips for the Best Lamb Bone & Red Lentil Soup
- For a richer flavor, roast the lamb bones in the oven at 400°F (200°C) for 30 minutes before pressure cooking.
- If you prefer a smoother soup, blend a portion of the soup with an immersion blender before serving.
- Adjust the amount of water to achieve your desired soup consistency. Thicker soup requires less water.
- Feel free to add other vegetables like spinach or green beans during the simmering stage for added nutrients and flavor.
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Recipe Nutrition
Calories: 35kcalCarbohydrates: 2gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mgFiber: 1gSugar: 1g
Madraasi Deepa
Articles: 146
5 Comments
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Such a scrumptious dish! Thank you.
Such a scrumptious dish! Thank you.
This is exactly what I was looking for!
Absolutely delicious! Can’t wait to try it.
I’m eager to make this recipe!