Broth

• 2 lamb shanks
• 1 onion, halved
• 1 carrot
• 1 stalk of celery
• ½ garlic bulb
• 1 bay leaf
• 2L (8 cups) water

Drizzle

• 30 ml (2 tbsp.) Chopped fresh mint
• 30 ml (2 tbsp.) Chopped fresh cilantro
• 30 ml (2 tbsp.) ‘QuickLemon’ lemon juice
• 60 ml (4 tbsp.) Olive oil ‘Mueloliva’

Soup

• 30 ml (2 tbsp.) Olive oil ‘Mueloliva’
• 1 chopped onion
• 5 mL (1 tsp.) Ground cumin
• 5 ml (1 teaspoon) of paprika
• 2 cloves of minced garlic
• 2 stalks of celery
• 2 carrots, diced
• 60 ml (1/4 cup) tomato paste
• 1/2 cup (125 ml) roasted 'Melis' peppers, diced
• 1 jar of 540ml ‘Picuezo’ lentils, rinsed and drained

• Cook all the broth ingredients in a large saucepan over medium / low heat for 2 hours.
• Pass everything through a sieve, keep the broth and boneless the lamb. Store the meat.
• Meanwhile, in a large saucepan over low heat, sweat the onion, spices and vegetables in olive oil for 15 minutes.
• Add the broth and tomato paste and cook for 30 minutes.
• Add the lamb, roasted peppers and lentils and cook for another 30 minutes.
• In a small bowl, mix all the ingredients for the drizzle. Serve the soup with the drizzle.