Ingredients
-
2
-
1
-
-
-
8
-
1
-
1
-
1
-
1
-
2
-
1/4
-
1/4
-
1
-
-
Directions
Algerian Lamb and Lentil Soup, Maria Luisa Scott and Jack Denton Scotts have traveled the world and collected its recipes in their many books This is from A World of Pasta Posted for ZWT3 – Northern Africa The lentils must be soaked for 2 hours before cooking so plan ahead , Very hearty and filling I loved the texture of the lentils with the orzo I at least doubled the amounts of cinnamon and cumin, but I still could have used more spice Maybe some fresh parsley, too I’ll make this again Thanx for posting
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Steps
|
1
Done
|
Rinse the Lentils, Place in a Large Pan and Cover With Water, Soak For 2 Hours, Drain. |
|
2
Done
|
Heat the Oil in a Large Saucepan. |
|
3
Done
|
Add the Lamb Cubes, Season With Salt and Pepper and Brown Them. |
|
4
Done
|
Add One-Half of the Broth, Cover and Simmer For 30 Minutes or Until the Lamb Is Tender but Still Slightly Underdone. |
|
5
Done
|
Stir in the Lentils and Remaining Broth and Simmer 15 Minutes. |
|
6
Done
|
Meanwhile, Saute the Onion, Carrot and Garlic in the Butter Until Soft. |
|
7
Done
|
Sprinkle Onion Mixture With the Cumin and Cinnamon. |
|
8
Done
|
Add the Onion Mixture and Orzo to the Pot. |
|
9
Done
|
Cover and Keeping Lid Ajar, Simmer 10 Minutes or Until the Lamb and Lentils Are Cooked and the Pasta Is Al Dente. |
|
10
Done
|
Taste For Seasoning. |
|
11
Done
|
This Is a Hearty Soup. |
