- Soup
- Main
- Lamb
- Middle Eastern
- African
- One pot
- Make-ahead
- Stovetop
Ingredients
- 2 tbsp
olive oil
- 1 lb
boneless lamb shoulder, trimmed and cut into 1/2-inch pieces
- 1
large onion, finely chopped
- 2
celery stalks, finely chopped, leaves reserved
- 3 cloves
garlic, minced
- 2 tsp
ground ginger
- 1 tsp
ground turmeric
- 1 tsp
ground cinnamon
- 1 tsp
sweet paprika
- 1/2 tsp
black pepper, freshly ground
- 1/4 tsp
cayenne pepper (optional)
- 3 tbsp
tomato paste
- 1 can
crushed tomatoes (28 oz)
- 3/4 cup
brown lentils, rinsed and picked over
- 8 cups
chicken or beef broth
- 1 can
chickpeas (15 oz), drained and rinsed
- 3 oz
vermicelli or broken angel hair pasta, broken into 1-inch pieces
- 1/4 cup
all-purpose flour
- 1 cup
fresh cilantro, chopped
- 1/2 cup
fresh flat-leaf parsley, chopped
- 1
lemon, cut into wedges
salt, to taste
- Dairy-free
Contains wheat (all-purpose flour).
Not checked: chicken or beef broth, vermicelli or broken angel hair pasta.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Pat the lamb dry, season it with a big pinch of salt, and brown it in the pot in a single layer, stirring now and then, until deeply colored on most sides, 6 to 8 minutes.
8 min
- 2 tbsp olive oil
- 1 lb boneless lamb shoulder
- salt
- Step 2
Turn the heat to medium. Add the onion and celery and cook, stirring, until softened, about 6 minutes. Stir in the garlic, ginger, turmeric, cinnamon, paprika, black pepper and cayenne and cook until fragrant, about 1 minute.
7 min
- 1 large onion
- 2 celery stalks
- 3 cloves garlic
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Step 3
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, lentils and broth. Scrape the bottom of the pot to loosen any browned bits.
3 min
- 3 tbsp tomato paste
- 1 can crushed tomatoes (28 oz)
- 3/4 cup brown lentils
- 8 cups chicken or beef broth
- Step 4
Bring to a boil, then lower the heat so the soup barely bubbles. Cover partly and simmer until the lamb is tender and the lentils are soft, about 50 minutes. Stir once or twice along the way.
50 min, hands-off
- Step 5
Add the chickpeas and the vermicelli and simmer, uncovered, until the pasta is tender, about 8 minutes.
8 min
- 1 can chickpeas (15 oz)
- 3 oz vermicelli or broken angel hair pasta
- Step 6
In a bowl, whisk the flour with 1 cup of cool water until completely smooth with no lumps. Pour it into the soup in a thin stream while stirring constantly. Simmer, stirring often, until the soup thickens slightly and loses any raw flour taste, about 8 minutes.
8 min
- 1/4 cup all-purpose flour
- Step 7
Stir in the cilantro and parsley. Taste and add salt as needed; the soup should be thick enough to coat a spoon but still pourable, so add a splash of water if it has gone too thick. Serve hot with lemon wedges to squeeze over each bowl.
3 min
- 1 cup fresh cilantro
- 1/2 cup fresh flat-leaf parsley
- 1 lemon
- salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026