Mountain lamb soup with lentils

In mountain villages, mutton is the basis of the meat diet. Lentils are also popular in the East. The combination of these products in Georgian cuisine is not such a rarity. I must say that most Georgian dishes need to be cooked for a long time and they are quite complex. Mountain lamb soup with lentils is a pleasant exception to this rule, but in taste it is absolutely not inferior to more complex culinary recipes. Lamb lovers will be able to delight themselves with their favorite kind of meat quite often if they master the preparation of this food. First of all, I pour the lamb cut into large pieces with cold water and put it on a strong fire. When the broth boils, I quickly reduce the heat to low, remove the foam and salt, and then wait until the meat is relatively soft, as far as possible for lamb. I filter the broth and spread the meat separately. Then I sort through the lentils and pour them into the broth, after which I cook the cereals until they are half cooked. I cut potato slices and chop dried apricots very finely. I add lentils and potatoes to the broth and cook until they are fully cooked. I cut the onion into half rings and fry it on margarine in a paste of peeled and crushed tomatoes. When the soup is ready, I fill it with tomato-onion frying and pour it into clay bowls. I sprinkle chopped herbs on top and wish everyone sitting at the table "Bon appetit!" Everyone will add pepper to their own plate to taste, because some will not even touch the food containing pepper, while others, on the contrary, enjoy burning food. I put the boiled meat on a separate dish. I found this culinary recipe on the pages of a tourist magazine under the heading "Camping kitchen" and since then I have been cooking it almost monthly.