Summary

Ingredients

• 450 g tomato (s), aromatic
• 225 g lamb, diced 1 cm
• 0.5 teaspoon ½ turmeric, ground
• 2 tablespoon butter
• 4 tablespoon coriander greens, fresh, chopped
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon parsley, fresh, chopped
• 100 g onion (s), chopped
• 50 g lentils, red
• 75 g chickpeas, dried, soaked overniht, drained
• 200 g shallot (s), chopped
• 25 g vermicelli
• 600 ml water
• salt and pepper

To garnish:

• 1 tablespoon coriander greens, fresh, chopped
• 4 lemon wedge (s)
• 2 teaspoons cinnamon

Print Recipe Pin Recipe

Instructions

1. Blanch the tomatoes in boiling water for 30 sec, then rinse in cold water and peel. Cut into quarters, remove the seeds, and chop coarsely.
2. In a large saucepan over medium heat, sear the diced lamb with the turmeric, cinnamon, butter, 4 tablespoons of fresh coriander, the fresh parsley, and the chopped onion for 5 min, stirring constantly. Add the chopped tomatoes and cook for 10 min.
3. Rinse the red lentils and add them to the saucepan along with the drained chickpeas. Pour in 600 ml of water, season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour 30 min, adding more water as needed to maintain soup consistency.
4. Add the chopped shallots and cook over medium-low heat for 30 min. With 5 min remaining, add the vermicelli. Serve.