Lamb and Chickpea Soup With Lentils

Total Time
1hr 30mins
Prep
20 mins
Cook
1 hr 10 mins

A Food & Wine recipe. Tastes even better the next day.

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Ingredients

Nutrition

Directions

  1. In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
  2. Bring to a boil, stirring to dissolve the tomato paste.
  3. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
  4. Add the rice and simmer for 10 minutes.
  5. In a small bowl, whisk 1 cup of the soup into the flour.
  6. Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
  7. Stir in the parsley and cilantro.
  8. Season the soup with salt and pepper and serve.
  9. Serve with warm pita bread if desired.
  10. The soup can be refrigerated for up to 3 days.
Most Helpful

5 5

A wonderful, rich-tasting soup! I made a few small alterations (only 2 litres of water; 2 tbls of olive oil and 1 tbls of cumin) and instead of adding salt and pepper at the end, threw in two beef bouillon cubes and a handful of black peppercorns right at the start. The fresh herbs are a must, they really bring the flavours together! The servings are very generous - I think this makes more like 8-10 servings (it's a very hearty soup!), which is great, because this really is even better on the second day. :-) Thank you for sharing!