Recipe Details
Ingredients
-
2tablespoonsextra-virgin olive oil, plus more for garnish
-
12ouncesboneless lamb shoulder, cut into 1/2 -inch pieces (Optional)
-
1largeyellow onion, diced
-
1teaspoonkosher salt, divided, or to taste
-
1 ½teaspoonssmoked paprika
-
1teaspoonground coriander
-
1teaspoonground cumin
-
½teaspoonground ginger
-
½teaspoonfreshly ground black pepper
-
¼teaspoonground cinnamon
-
4clovesgarlic, minced
-
1tablespoontomato paste
-
4cupschicken broth
-
1(15 ounce) cancrushed tomatoes
-
2ribscelery with leaves, chopped
-
2cupswater, or to taste
-
1(15 ounce) canchickpeas, drained
-
¾cupgreen lentils, rinsed
-
1tablespoonall-purpose flour
-
2tablespoonscold water
-
½cupchopped fresh cilantro, divided
-
½cupchopped fresh parsley, divided
-
½cupvermicelli, broken into 1/2-inch pieces
-
⅛teaspooncayenne pepper
-
1lemon, juiced
Cooking Directions
-
Gather all ingredients.
-
Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
-
Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
-
Add tomato paste and cook and stir for about 1 minute.
-
Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
-
Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
-
Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
-
Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
-
Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
-
Stir in vermicelli and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
-
Serve immediately with a drizzle of olive oil.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories214 | |
% Daily Value * | |
Total Fat 6g |
8% |
Saturated Fat 1g |
4% |
Cholesterol 4mg |
1% |
Sodium 1241mg |
54% |
Total Carbohydrate 33g |
12% |
Dietary Fiber 7g |
25% |
Protein 10g |
19% |
Potassium 620mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved