How to Make Mediterranean Lamb and Bean Soup

An easy and exotic preparation for lamb. Serves 6 to 8.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Salt
• Large Saucepans
• 1 tbsp pure olive (not virgin) oil
• 1/2 tsp ground gingers
• 3 tbsp fresh lemon juices
• 1 tsp fresh ground peppers
• 1/2 c chopped flat-leaf parsleys
• 1/2 tsp ground turmeric
• 6 c water
• 2 tbsp unsalted butters
• 2 chopped yellow onions
• 1/2 lb boneless leg of lamb - cut into 1/2-inch cubes
• 1 1/2 c cooked chickpeas
• 1 1/2 c canned roma tomato puree
• 1/4 c chopped fresh cilantro
• large sauté pans
• 1 tsp ground cinnamon
• 2 minced garlic cloves
• 2/3 c lentils

1. Melt the butter and oil in a large sauté pan over high heat.
2. Add the lamb and cook about 8 to 10 minutes, until brown on both sides.
3. Reduce the heat to medium and add the onions, garlic, ginger, cinnamon, and turmeric and cook 3 minutes more.
4. Add 3 c. water to cover the lamb and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
5. Meanwhile, boil 3 c. water in a large saucepan over high heat.
6. Add the lentils, reduce the heat to low and simmer uncovered for 20 minutes. The lentils and lamb should finish cooking at about the same time.
7. Add the lamb mixture, chickpeas, tomato puree, parsley and cilantro to the lentils and simmer for 20 more minutes.
8. Add salt to taste and the pepper. Remove from the heat, add the lemon juice and serve immediately in individual bowls.

Tips & Warnings

• Use canned chickpeas to save time; be sure to rinse them well. If you cook your own dried chickpeas, save the bean water to use instead of plain water for cooking the lamb.
• Don't add salt to the lentils until they're tender; adding salt to uncooked beans makes them tough.