Harira: Lamb Soup with Chickpeas and Lentils |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 1 pound boneless lamb shank | 2 tablespoons olive oil | 1 large onion, finely chopped |
| 1/2 teaspoon ground ginger | 1/2 teaspoon black pepper | 1/2 teaspoon ground cinnamon |
| 1 teaspoon ground cumin | 1 teaspoon ground turmeric | 4 cups chicken stock |
| 2 cups water | 1/2 cup brown lentils, rinsed | 1 (14-ounce) can chickpeas, rinsed and drained |
| 1 (14-ounce) can chopped tomatoes | 3 tablespoons tomato paste | 3 tablespoons chopped cilantro |
| 3 tablespoons chopped Italian parsley | salt, to taste | 3/4 cup crumbled vermicelli noodles (optional) |
| 1 | Trim lamb and cut into 1/2-inch cubes, In a large soup pot or saucepan, heat olive oil, and onion and cook gently over low heat for 5 minutes. Stir ginger, black pepper, cinnamon, cumin and turmeric, and cook for 30 seconds. Increase heat; add lamb and cook, stirring often, until lamb changes color. Stir in chicken stock, water, lentils, chickpeas, tomatoes and tomato paste. Cover and simmer until lamb and lentils are tender, about 1-1/2 hours. Stir in cilantro and parsley, and season to taste with salt. Bring soup to a boil and stir in vermicelli noodles, if desired. Continue to boil gently until noodles are tender, about 5 minutes. Serve soup in bowls with bread. |