Another lamb soup recipe, this is thick with lentils, chickpeas, pasta and full of flavour of tumeric, ginger, paprika. A very nutritious and economical one pot meal.
6 tbspns olive oil
500 g lamb (any cheap cuts, the meat will fall off the bones if used)
1 large onion, chopped
1 medium carrot, sliced (I used 2)
2 stalks celery, sliced
1 tsp each tumeric, ginger, paprika and black pepper
400 g tin of tomatoes (or equivalent fresh)
3/4 cup brown lentils
1/4 cup chopped coriander (could use dried)
1/2 cup dry pasta or risoni
400 g cooked or canned chickpeas
1 lemon, juiced
2 – 3 tsp salt
extra coriander or mint to garnish
Brown the meat, add vegetables and saute.
Stir in spices, add around 8 cups water, tomatoes, lentils and coriander. Simmer
Remove meat from bones if necessary, add pasta, chickpeas and lemon juice and simmer another 15 minutes.
Check seasoning and adjust if necessary, Serve with chopped mint or coriander.
This recipe freezes well.