Lamb And Chickpea Soup With Lentils Recipe

Name: Lamb And Chickpea Soup With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 1 lbs tomatoes, coarsely chopped or (28 ounce) can peeled Italian plum tomatoes, chopped,juices reserved; 1 large Spanish onion, coarsely grated; 1 lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes; 1 (19 ounce) can chickpeas, drained and rinsed; 1/2 cup brown lentils or 1/2 cup green lentil (3 1/2 ounces); 1/4 cup extra virgin olive oil; 3 tablespoons tomato paste; 1 teaspoon ground cumin; 1/3 cup rice; 1/3 cup all-purpose flour; 1/4 cup flat leaf parsley, chopped; 1/4 cup cilantro, chopped; salt & freshly ground black pepper; pita bread, for serving

Servings: persons

3 quarts water
1 lbs tomatoes, coarsely chopped or (28 ounce) can peeled Italian plum tomatoes, chopped,juices reserved
1 large Spanish onion, coarsely grated
1 lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes
1 (19 ounce) can chickpeas, drained and rinsed
1/2 cup brown lentils or 1/2 cup green lentil (3 1/2 ounces)
1/4 cup extra virgin olive oil
3 tablespoons tomato paste
1 teaspoon ground cumin
1/3 cup rice
1/3 cup all-purpose flour
1/4 cup flat leaf parsley, chopped
1/4 cup cilantro, chopped
salt & freshly ground black pepper
pita bread, for serving

1
In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
2
Bring to a boil, stirring to dissolve the tomato paste.
3
Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
4
Add the rice and simmer for 10 minutes.
5
In a small bowl, whisk 1 cup of the soup into the flour.
6
Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
7
Stir in the parsley and cilantro.
8
Season the soup with salt and pepper and serve.
9
Serve with warm pita bread if desired.
10
The soup can be refrigerated for up to 3 days.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 quarts water, 1 lbs tomatoes, coarsely chopped or (28 ounce) can peeled Italian plum tomatoes, chopped,juices reserved, 1 large Spanish onion, coarsely grated, 1 lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes, and more.

Yes, Lamb And Chickpea Soup With Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Chickpea Soup With Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions