Recipe by Acerast
Maria Luisa Scott and Jack Denton Scotts have traveled the world and collected its recipes in their many books. This is from "A World of Pasta". Posted for ZWT3 - Northern Africa. The lentils must be soaked for 2 hours before cooking so plan ahead.
Top Review by *Parsley*
Very hearty and filling. I loved the texture of the lentils with the orzo. I at least doubled the amounts of cinnamon and cumin, but I still could have used more spice. Maybe some fresh parsley, too. I'll make this again. Thanx for posting.
- 2 tablespoons olive oil
- 1 lb lean lamb, cut into 1/2 - 3/4 inch cubes
- salt, to taste
- pepper, to taste
- 8 cups chicken broth
- 1 cup lentils
- 1 medium onion, minced
- 1 carrot, scraped, and finely chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1 cup orzo pasta
Directions See How It's Made
- Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain.
- Heat the oil in a large saucepan.
- Add the lamb cubes, season with salt and pepper and brown them.
- Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone.
- Stir in the lentils and remaining broth and simmer 15 minutes.
- Meanwhile, saute the onion, carrot and garlic in the butter until soft.
- Sprinkle onion mixture with the cumin and cinnamon.
- Add the onion mixture and orzo to the pot.
- Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
- Taste for seasoning.
- This is a hearty soup.