Salkjot og Baunir - Icelandic Lamb and Pea Soup
Check out all the wonderful Iceland dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
- Laufabraud by A Day in the Life on the Farm
- Lummur - Icelandic Oatmeal Pancakes by Sneha's Recipe
- Piparkökur (Icelandic Pepper Cookies) by Amy's Cooking Adventures
- Pylsur Ein Með Öllu ('One with Everything' Hot Dog) by Culinary Cam
- Salkjöt og baunir by Pandemonium Noshery
Icelandic Lamb and Lentil Soup
2 Tbsp bacon drippings
1 onion, chopped
1-2 lb. lamb shoulder
8 c. water
5-6 chicken bouillon cubes
1 large potatoes, peeled and diced
2 carrots, peeled and chopped
1 bay leaf
1/2 tsp. freshly cracked black pepper
1/2 lb. red lentils
Place the lamb shoulder covered with water in an instant pot and simmer for 15 minutes. Drain the liquid and replace with 8 cups of water, chicken bouillon cubes, bay leaves, and black pepper. Cook on high pressure for 30 minutes. Release the pressure and remove the meat from the liquid.
Place the pot on simmer and cook for 30 minutes to reduce the liquid. Add the red lentils and cook for 15 minutes, the lentils dont be tender yet.
Meanwhile, saute the onion in bacon renderings until tender. Add the onions, potatoes, and carrots to the pot of partially cooked lentils and continue simmering until the lentil and potatoes are tender. Remove the bay leaf and serve with crusty bread.
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Check out previous Lamb contributions to Eat the World
This sounds delicious and I'm happy to have another lamb recipe as one of my family members does not eat beef. My instant pot doesn't have a simmer....are you using the saute setting?
ReplyDeleteThis soup sounds perfect for winter!
ReplyDelete