2 tablespoons olive oil 2 cups chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 2 teaspoons kosher salt 1 teaspoons black pepper 1 14.5 ounce can DeLallo Fire-roasted Diced Tomatoes in juice 8 cups chicken broth, low fat, low sodium 2 cloves garlic 1 teaspoon dried marjoram 10 oz. lamb shank, plus bones 1 tbsp fresh lemon juice 6 oz. baby spinach
Add olive oil to 6-quart dutch oven on medium heat. When hot, add lamb and bones and brown on all sides. Add onion, carrot, celery, salt and pepper and cook vegetables about six or seven minutes. Add garlic and stir for 30 seconds. Add lentils, tomatoes, broth, and marjoram. Increase heat and bring just to a boil. Cover and reduce heat to low. Cook about 50 minutes until lentils are tender. Remove lamb and bones. Separate meat from bones then chop or break meat into small pieces and set aside. Remove about a third to a half of the soup and puree in a food processor. Add back to soup then add lemon juice and baby spinach. Add meat and stir. Serves six.