Lamb And Chickpea Soup With Lentils Food

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)

Steps:

• In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
• Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
• Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
• Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
• Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
• Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
• Stir in the cilantro and parsley and season with salt and pepper to taste.
• Serve with lemon wedges and additional parsley and cilantro.

ONE POT LAMB AND LENTILS STEW

Steps:

• Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
• Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
• Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it's al dente. Stir with a wooden spoon from time to time.
• Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.

LENTIL SOUP WITH CHICKPEAS AND LAMB MEATBALLS

Steps:

• Rinse and drain the lentils. Heat 3 T olive oil in a pan and gently soften the onion, celery and carrot. Stir in the garlic and cumin. Add the lentils and stock. Bring to a bubble, then reduce the heat and simmer for 40 minutes, or until the lentils are very soft. Season to taste.Meanwhile, brown the lamb meatballs in the remaining olive oil over a medium heat for a few minutes on each side side until just cooked. Drain well on kitchen paper.Add the chickpeas and browned meatballs to the lentils and heat through. Sprinkle with parsley. Pass around the lemon wedges at the table.Cook's note: You can use lamb mince to make your own meatballs, but save a little time by using Woolies' ready-made lamb meatballs.DISCOVER MORE SOUP RECIPES HERE

SPICY LAMB AND VEGETABLE SOUP WITH CHICKPEAS

Steps:

• *Drain chickpeas and cover with cold water. Do not season. Bring water to boil and simmer, skimming off froth, until they are soft, about 1 hour. About 10 minutes before end of cooking, season with sea salt and freshly ground black pepper. Put chickpeas aside in their liquid. Toast and grind the cumin and coriander seeds. Heat olive oil in a deep saucepan on a high heat. Season and brown lamb pieces then remove and put to one side. Reduce heat and add garlic, onion and 1 tsp salt. Cook for 8 minutes then add ground spices, mustard seeds and paprika and cook until fragrant, about 2 minutes. Return meat to pan, add carrot, stir, then cover with stock. Bring to boil and simmer for 30 minutes, skimming any fat regularly. Drain chickpeas and add to soup with the potato. Simmer for another 10 minutes, until potato is just cooked. Check seasoning, ladle soup into soup bowls, garnish with freshly chopped herbs and serve with lemon wedges. * If using tinned chickpeas, simply drain and add to the simmering soup to warm through before serving.

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

HARIRA SOUP

Steps:

• brown lamb pieces over medium to high heat till browned
• remove lamb from pan and add onion, carrot, celery, parsnip, chilli and garlic
• stir over medium heat till vegetables soften - about 5 minutes
• add cumin, ground coriander, salt, turmeric, ground ginger and smoked paprika
• stir spices through vegetables over medium heat for 2-3 minutes
• return lamb to pan and add cold water
• bring to boil, then simmer gently for around 2 hours or until meat is tender
• remove cooked lamb from pan and chop meat into small pieces
• add meat back to pan and add tomatoes, lentils and sweet potato
• cook on simmer for 20 minutes or until lentils are tender
• add zucchini and chickpeas and cook for a further 10 minutes
• serve with chopped coriander, a good dollop of yogurt and a good squeeze of lemon juice.
• enjoy!

LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.
• Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.

HARIRA: MOROCCAN SOUP WITH CHICKPEAS & LENTILS

Steps:

• If you are going to cook the soup in the oven rather than in an Instant Pot (IP): You'll need a large casserole dish that can go on top of the stove and in the oven.Preheat the oven to 140C/120C fan/Gas ½
• In the casserole dish, or using the Saute function on the IP, heat the olive oil.
• Add all of the lamb to the hot oil, season with salt and pepper, stir, and cook until lightly browned all over.
• If you are using saffron: put it in a small bowl, cover with boiling water from a kettle and set aside.
• Stir in the onion, celery and garlic and continue cooking, stirring occasionally until the vegetables are starting to soften (5-8 min).
• Stir in all the spices and cook for 1 min.
• Stir in the tomatoes, the pomegranate molasses or other sweetener, plus 500ml of the stock, ½ tsp of salt and lots of black pepper.Bring to a simmer.
• If cooking the soup in the ovenPut a lid on the casserole dish and put in the preheated oven. Cook until the lamb is tender (approx 2 hours). Stir occasionally and add more stock if it looks dry.Remove from the oven and switch the oven off.If using an IPPress the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 30 minutes.When the time has elapsed, switch off the IP and manually release the pressure by switching the lever to 'Venting'. Remove the lid.
• Stir in the cooked chickpeas and lentils, half the parsley and coriander, plus the broad beans if using.
• If you cooked the soup in the ovenPlace the casserole on top of the stove over low-medium heat and cook for 10 minutes with the lid off.If using an IPPress the saute function and cook for 10 minutes.
• Put the flour in a small bowl and mix in enough water or cold stock to form a smooth paste the consistency of double cream.
• Stir about half of the paste into the simmering soup, stirring well while it thickens (2-3 min).Add more of the paste until the soup is your preferred thickness.
• Add the broken vermicelli or spaghetti to the pot and cook until done (10-15 min). Add more stock or water as needed.
• Taste and add more seasoning, spices or sweetener if necessary.
• Stir in the remaining herbs and half the lemon juice.Taste, then add the rest of the lemon juice if liked.
• Serve in bowls, with more spices and herbs sprinkled over if liked and/or yogurt.

MOROCCAN CHICKPEA, LAMB AND CORIANDER SOUP

Steps:

• 1. Put the chickpeas in a large bowl, cover with water and soak overnight. Drain and rinse under cold water and drain again. 2. Heat the oil in a large saucepan over high heat. Add the lamb and brown in batches for 2-3 minutes. Reduce the heat to medium, return all the lamb to the pan along with the onion and garlic and cook for 5 minutes. Add the cinnamon, turmeric, ginger, a pinch of salt and 1 teaspoon freshly ground black pepper and cook for a further 2 minutes. Add the chopped coriander, tomatoes, stock and 500 ml (17 fl oz/2 cups) water and bring to the boil over high heat. 3. Rinse the lentils under cold water and drain. Add the lentils and chickpeas to the pan, then reduce the heat and simmer, covered, for 1½ hours. Uncover and cook for a further 30 minutes, or until the lamb is tender and the soup is thick. Season to taste. Divide the soup among serving bowls and garnish with the coriander leaves. Serve with toasted Turkish bread.

MOROCCAN LAMB LENTIL STEW

Steps:

• Place large Dutch oven or sauce pot over medium heat.
• Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
• Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
• Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
• Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
• Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
• Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
• Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.

LAMB WITH LENTILS (CROCK POT)

Steps:

• In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
• Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
• Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
• Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
• Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
• Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
• Stir in lentils.
• Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
• (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.

LAMB AND LENTIL SOUP

Steps:

• First, prepare the lentils. Fill a large bowl with water and pour them into it. Let them soak for 30 minutes. Once they're done soaking drain them in a fine mesh colander, rinse them and set them aside to dry out a bit. Then get out a large dutch oven and heat the olive oil in it over medium high heat. Add the garlic, onion and mint and let them get fragrant for a minute. Then add the lamb and break it up with a spoon as it cooks. While it cooks season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
• When the lamb is cooked through, add the tomato paste and Worcestershire sauce. Let the tomato paste cook for a minute as you stir that in. Then finally pour in the chicken stock, crushed tomatoes and lentils. Let the soup come to a boil, then reduce it to a simmer. Cook the soup at a simmer for an hour to an hour and a half. The lentils should get completely tender and the flavors will marry gorgeously. Then ladle it into pretty bowls and top it with a little extra fresh mint for garnish. Serve hot immediately and enjoy!

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

CROCKPOT MOROCCAN LENTIL AND CHICKPEA SOUP.

Steps:

• In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
• Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.
• Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh cilantro. Eat!

LAMB SHANK & LENTIL SOUP

Steps:

• Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
• Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
• Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
• Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
• Serve - garnished with parsley - in large bowls and crusty rolls.

LAMB AND CHICKPEA SOUP WITH LENTILS

Steps:

• In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
• Bring to a boil, stirring to dissolve the tomato paste.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
• Add the rice and simmer for 10 minutes.
• In a small bowl, whisk 1 cup of the soup into the flour.
• Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
• Stir in the parsley and cilantro.
• Season the soup with salt and pepper and serve.
• Serve with warm pita bread if desired.
• The soup can be refrigerated for up to 3 days.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP

Steps:

• Gather the ingredients.
• Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
• Cook for a few minutes, stirring to brown all sides.
• Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
• Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
• Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
• Have the rice or vermicelli at hand, if using, but don't add yet.
• Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
• While the soup is cooking, make a soup thickener by mixing together the flour and water.
• Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
• Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
• Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
• Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

LENTIL SOUP WITH LAMB AND MINT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
• Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.