Spiced Lentil Spare Rib Soup
Spiced Lentil Spare Rib Soup is a deep, rich, hearty soup filled with tender beef and warming spices. It's an easy one pot meal!
Servings: 8
Ingredients
- 3 tablespoons avocado or vegetable oil
- 1.20 lbs boneless spare ribs or flanken excess fat removed
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion medium dice, about 2 cups
- ½ teaspoon kosher salt divided
- 1 large carrot small dice, about 1 cup
- 2 heaping tablespoons garlic minced
- 2 tablespoon + 1 teaspoon soup hawaij spice blend
- 2 teaspoons ground coriander
- ¼ teaspoon ground cinnamon
- 2 teaspoon ground cumin
- 24 oz. jar crushed tomatoes no salt added
- 7 cups vegetable or chicken stock low sodium
- 2 cups red lentil thoroughly rinsed
- Juice of ½ large lemon
- 2 tablespoons red wine vinegar
- Parsley and cilantro finely chopped, for serving
- thick & syrupy balsamic vinegar for serving, see note
Instructions
- In a 10 inch cast iron or heavy bottomed skillet, heat 3 tablespoons of avocado oil over medium/high heat until shimmering.
- Sear the spare ribs on each side between 3-5 minutes, until browned. Remove the spare ribs from the heat onto a plate, cover well with aluminum foil and set aside.
- In an 8 quart pot, heat 3 tablespoons of extra virgin olive oil over medium heat until shimmering,
- Add onions and ¼ teaspoon of kosher salt. Saute for about 8 to 12 minutes, until onions are deeply brown and reduced.
- Add the carrot and saute for 3-5 minutes, until softened.
- Add the garlic and saute until fragrant.
- Add the hawaij, ground coriander, ground cinnamon, ground cumin and remaining kosher salt. Stir and saute for 30 seconds until fragrant.
- Add the crushed tomatoes, stock and lentils. Stir well.
- Add the spare ribs and the juices that gathered on the plate. Cover the pot and let the soup simmer for at least 2 hours, until the meat is tender. Stir often.
- About ten minutes before serving, remove the spare ribs from the pot and shred with a fork. Set aside.
- Using an immersion blender, blend the soup halfway so it’s partially smooth with some texture from the lentil left in it.
- Return the meat to the pot.
- Add the lemon juice, red wine vinegar, parsley and cilantro.
- Drizzle each bowl with extra herbs and a drizzle of syrupy balsamic vinegar.
- Serve with crusty bread and enjoy.
Notes
The perfect compliment to this soup is drizzling it with thick and syrupy balsamic vinegar. Many stores carry such a balsamic, just take a peak in your grocery store!