I didn't like lentils of any kind, until I learned how to make this soup that is delicious and by far my family's favourite.

Serves 4 to 6. Approximately 230 calories per serving.

I love lentils especially the red ones cause they cook so quickly and have a great taste. And they are a great source of vitamin Bs and fiber.

#goldenapronSmooth,spicy,and nutritious,Turkish Red Lentil Soup is simple to make and is best served with a squeeze of lemon and drizzle of paprika-infused oil.

The leftover bones from a lamb roast or lamb ribs or lamb chops make a delicious and fragrant dinner soup in 3 hours with this simple recipe.

Pears give tender lamb ribs a sweet flavor in soups, and adding dried sour cranberries, lemons, fresh ginger, carrots, peas, mushrooms and avocado make a tangy sweet and sour colorful meal in a mild tasty broth.

Flavorful Lamb Liver Soup with orzo, mint, garlic, cilantro, lovage, carrot, onion, tomato, green poblano pepper, salt and beaten egg.

I had tried oxtail many times but never cooked it myself..... so I decided to try a recipe and it turned out beautifully!!!

Mild Lamb Liver and mild white onion are a winning flavor combination. Mixed with mild leek and mild dal lentils, it makes an easy creamy dinner soup for summer weekdays. Turn on, forget, serve.

This soup is super nutritious! I recommend this for anyone suffering from cold spells.Bulk up the soup by cracking an egg into the soup at the end of cooking. Recipe by salaam.

A pound of ox tail beef bones browned in butter on all sides till dark, then simmered 3 hours in cold water with spices, a whole onion and 2 garlic cloves, never boiled, then sieved, makes the richest fragrant clear broth. If you cannot find oxtail bones, beef neck bones are a good substitute.The deboned meat is added back to the broth with fresh celeriac root, shallot, carrot, cilantro, rice noodles. A shot of of Amontillado Sherry is added to each hot soup bowl when serving. The broth is eaten first.On the soup plate, after the broth has been consumed, the warm noodles, vegetables and meat are then mixed with french mustard, and pickled onion, or piccalilly sauce, and eaten as a second noodle course.Family tradition.

This filling soup is prepared with oats and lamb pieces cooked in tomato sauce and chicken broth. Enjoy!