Algerian Lamb and Lentil Soup

Name: Algerian Lamb and Lentil Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Algerian Coastal & Tellian
Ingredients: 2 tbsp olive oil; 1 lb lean lamb; salt; pepper; 8 cup chicken broth; 1 cup lentils; 1 medium onion; 1 carrot; 1 garlic clove; 2 tbsp butter; 0.25 tsp cumin; 0.25 tsp cinnamon; 1 cup orzo pasta

Gently simmered lamb, lentils and carrot, warmed with clove and cumin.

3 hr 20 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 180 min · 200 min total
Difficulty: 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.
120 min
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.
30 min
3
Stir in the lentils and remaining broth and simmer 15 minutes. Meanwhile, saute the onion, carrot and garlic in the butter until soft.
15 min
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.
10 min