Lamb And Chickpea Soup With Lentils Recipes

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

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.

MOROCCAN LAMB LENTIL STEW

Steps:

• Place large Dutch oven or sauce pot over medium heat.
• Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
• Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
• Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
• Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
• Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
• Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
• Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.

LAMB AND CHICKPEA SOUP WITH LENTILS

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.

MEDITERRANEAN LAMB AND LENTIL STEW

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.