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Spicy lamb, chickpea and lentil soup
Spicy lamb, chickpea and lentil soup
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Hearty lamb and lentil soup with chickpeas for extra texture and flavor.
Ingredients:
  • 1 carrot, peeled, coarsely chopped
  • 500g Diced Lamb
  • 2 tsp finely grated ginger
  • 5.00 gm ground cumin
  • 1 tsp turmeric
  • 400g can diced tomatoes
  • 750ml chicken stock
  • 100g lentils
  • 400g can chickpeas, drained, rinsed
  • 40.00 ml plain flour
  • 187.50 ml coarsely chopped coriander
  • 140g yoghurt
  • Coriander sprigs, to serve
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté onion and carrot until softened, about 5 minutes. Brown the lamb for about 5 minutes. Add garlic, ginger, cumin, and turmeric, and cook until fragrant, about 1 minute.
  • Combine the tomato, stock, and 3 cups (750ml) water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Then add the lentils and chickpeas, cover, and simmer for 45 minutes until the lamb is tender.
  • Whisk the flour with 1/3 cup (80ml) water in a small bowl until smooth. Add the flour mixture to the soup, increase heat, and cook for 5 minutes until the soup boils and thickens slightly. Remove from heat, stir in the chopped coriander, season with salt and pepper. Ladle into bowls, top with a dollop of yogurt, garnish with coriander sprigs, and serve with crusty bread.

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