Wholesome lamb soup

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 16
Servings 4
Time 15 min

Ingredients

  • 350
    g
    boned lamb, cubed
  • 1
    large onion, grated
  • 410
    g
    tomato purée
  • 5
    ml
    freshly ground black pepper
  • 5
    ml
    freshly grated ginger
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground turmeric
  • 2
    Litres
    chicken stock
  • 100
    g
    brown rice
  • 200
    g
    red lentils
  • 410
    g
    chickpeas, drained
  • 10
    ml
    freshly grated orange zest
  • 2
    large eggs, lightly beaten
  • 45
    ml
    freshly chopped parsley
  • 45
    ml
    freshly chopped coriander
  • 1
    lemon cut into quarters
 

Method

2 hours
 
Place lamb, onion, tomato purée, spices and stock in a large saucepan and bring to the boil. Reduce heat, cover and simmer for 90 minutes. Add rice, lentils, chickpeas and orange zest and simmer for a further 20 minutes, or until rice is cooked. Whisk in the eggs, add herbs and season to taste. Serve immediately with lemon wedges to squeeze into the soup just before eating. Serves 4-6.
 

Read more on: soup  |  lamb
 

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