Harra Lamb and Lentil Soup

Recipe by
Total Time:
60-120 minutes
Serves: 4
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 Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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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.

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