Hearty Spiced Soup with Coriander
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1.333 cups Lamb neck (cut into small dice)
- ¼ cup olive oil
- 6 cups lamb stock
- 0.333 cup yellow Split lentil (soaked in water overnight then drained)
- 1 large carrot (peeled and finely diced)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 bay leaf
- 1 tsp paprika
- 1 tsp ground Cumin
- 1 tsp ground cinnamon
- 2 cups canned chickpeas (drained)
- 2 cups canned Tomatoes
- salt
- peppers
- 1 Tbsp cilantro (finely chopped)
- cilantro (to garnish)
- 1 Tbsp extra-virgin olive oil (to garnish)
Preparation steps
1.
Heat the olive oil in a large, heavy-based saucepan over a medium heat.
2.
Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute.
3.
Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf. Bring to the boil then reduce to a gentle simmer.
4.
Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft and tender. Adjust the seasoning as necessary and discard the bay leaf.
5.
Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.
