Directions
- 1Heat the oil in a pot.
- 2Add in lamb and sear until browned.
- 3Remove and set aside the lamb.
- 4Stir in the onion, garlic, and add back your lamb.
- 5Add tomato paste and stir until well combined before adding celery and leaves along with the spices.
- 6Add lentils, chickpeas, crushed tomatoes, and beef broth until the pot is full.
- 7Let cook for about 40 minutes or until lentils are soft.
- 8Add your cilantro and parsley and vermicelli noodles.
- 9Season with salt and pepper.
- 10Cook for about 15 minutes.
- 11Add your flour slurry to thicken the soup.
- 12Serve with a squeeze of lemon and enjoy!
Ingredients
- 500 g lamb shoulder, cut into small cubes
- Oil for frying
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 3 tbsp tomato paste
- 2 tsp ginger
- 1 tbsp ground turmeric
- 1 tsp cinnamon
- 1 tsp ground cumin
- 0.75 cup chickpeas
- 0.75 cup brown lentils
- as needed Beef broth
- crushed tomatoes
- 1 celery stalk (with leaves), finely chopped and cubed
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- Flour slurry
- to taste Salt
- to taste pepper
- 0.5 cup broken vermicelli
Equipment
pot
Tips
- cook and season with your heart
- Serve with a squeeze of lemon and enjoy!
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