Lamb and Chickpea Soup With Lentils

READY IN: 1hr 30mins
Recipe by mermaidmagic

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

Top Review by Natalia 3

I was a little unsure of how this soup would turn out since the base is water and not broth and there are relatively few ingredients. It was delicious and hearty. Very nicely balanced too! I didn't alter it much - just used 1/4 cup arrowroot in lieu of the flour to make it gluten free. And here's the kicker. My children (6 and 10) each had 2 bowls!

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.

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