Lamb and Chickpea Soup With Lentils

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

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  quarts water
• 2  lbs tomatoes, coarsely chopped or 1 (28 ounce) can  peeled Italian plum tomatoes, chopped,juices reserved
• 1  large Spanish onion, coarsely grated
• 1  lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1⁄2 cup brown lentils or 1⁄2 cup green lentil (3 1/2 ounces)
• 1⁄4 cup extra virgin olive oil
• 3  tablespoons tomato paste
• 1  teaspoon ground cumin
• 1⁄3 cup rice
• 1⁄3 cup all-purpose flour
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄4 cup cilantro, chopped
•  salt & freshly ground black pepper
•  pita bread, for serving

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.