Algerian Lamb and Lentil Soup
Gently simmered lamb, lentils and carrot, warmed with clove and cumin.
3 hr 20 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 180 min · 200 min total
- medium
- 1
Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain. Heat the oil in a large saucepan.
- 2
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.
- 3
Stir in the lentils and remaining broth and simmer 15 minutes. Meanwhile, saute the onion, carrot and garlic in the butter until soft.
- 4
Sprinkle onion mixture with the cumin and cinnamon. Add the onion mixture and orzo to the pot.
- 5
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
