Lamb and Chickpea Soup With Lentils

Recipe by mermaidmagic
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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