Harra Lamb and Lentil Soup

Recipe by
Total Time:
60-120 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Easy rasam, Best Red Pumpkin Soup, Easy Pumpkin and Macaroni Soup

Rate This Recipe
3

Ingredients

  • 1/2 cup - red lentils
  • 1/2 tbsp - Olive oil
  • 250 g - boneless lamb, cubed
  • 2 Cloves - garlic, chopped
  • 2 - white onions, chopped
  • 1 tsp - Turmeric
  • 1 tsp - ground Cinnamon
  • 1/4 tsp - ground Ginger
  • 1/8 tsp - cayenne
  • 1 tsp - black pepper
  • 6 cups - water
  • 2 cups - Tomato puree
  • 1/4 cup - fresh cilantro, finely chopped
  • 1 cup - fresh Italian parsley, finely chopped
  • 150 g - vermicelli, broken in half or thirds
  • 2 - eggs
  • 2 tsp - Lemon juice
  • Lemon slices, thinly sliced

How to Make Harra Lamb and Lentil Soup

  • Pick over the lentils, rinse and set aside.
  • Heat oil in a large pot. Add garlic, lamb and saute until lamb has browned.
  • Add onion, turmeric, cinnamon, ginger, cayenne and black pepper.
  • Saute until onions and celery have softened.
  • Add water and lentils.
  • Partially cover and simmer 60-90 minutes.
  • Add tomatoes, cilantro and parsley, continue to simmer for 20 minutes.
  • Add pasta and cook additionally for 3-5 minutes.
  • Beat eggs with lemon juice.
  • Remove soup from the heat.
  • Stir egg mixture into the soup.
  • Serve hot with lemon slices garnished on the top.