Lamb & Lentil Soup

This dish is traditionally eaten by Muslims at the end of Ramadan. There are many variations, all lemony, some without egg, some with just lentils, others with noodles or orzo. (Modified from a recipe contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 1 pound lamb, cut into 1 inch cubes
  • 2 onions, chopped
  • 6 garlic cloves, chopped
  • 2 Tablespoons olive oil
  • 6-8 tomatoes, chopped
  • 4 celery stalks, including the leaves, chopped
  • 2 teaspoon turmeric
  • 2 teaspoons cumin (or to taste)
  • 1-2 teaspoons Ras Al Hanout (available from Middle East markets)
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamon powder
  • 12 cups chicken broth
  • 2 cups cooked/canned chick-peas
  • ½ cup dried lentils, cleaned
  • 1 cup cilantro or parsley, chopped
  • 8 oz. thin pasta
  • 4 eggs
  • 4 lemons, juice only
  • 2 teaspoons of harissa (available from Middle East markets), or substitute ¼ cup mild to medium salsa or a garlic-chile paste

Sauté the lamb with onion and garlic in olive oil until lightly browned. Add tomatoes, celery, and spices and cook 5 minutes more.

Add broth, and cook for about 2 hours, or until the meat is tender. Add chick peas, lentils and cilantro and cook for another 40 minutes. Add pasta and cook until the pasta is done.

Beat eggs with lemon juice, stir in the harissa/salsa. Blend into the soup and cook a minute or so longer.

Serves: 10

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 04-Dec-2001 18:06:23 EST