Lamb And Chickpea Soup With Lentils Recipes

Steps:

• Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.
• Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

Steps:

• In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
• Bring to a boil, stirring to dissolve the tomato paste.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
• Add the rice and simmer for 10 minutes.
• In a small bowl, whisk 1 cup of the soup into the flour.
• Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
• Stir in the parsley and cilantro.
• Season the soup with salt and pepper and serve.
• Serve with warm pita bread if desired.
• The soup can be refrigerated for up to 3 days.

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
• Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.