Lamb and Lentil Soup

Source: The Recipe of Love
Date tried: December 22, 2012
Yield:4-6 servings
Time needed: 1 hour

A lovely, satisfying soup.  Be sure to make enough to save for another day.

Lamb and Lentil Soup

Lamb and Lentil Soup

Lamb and Lentil Soup (Ye’beg Siga be Misr Shorba)
2½ lb. lamb ribs, cut in pieces, washed and patted dry
1½ cups lentils
12 cups water
3 Tbsp. olive oil
1 red onion, sliced
3 medium tomatoes, chopped
2 green onions, sliced
3 inches ginger, mashed
1 each green, red and orange peppers, sliced
1 tsp. long pepper
1 tsp. cumin
1 lime quartered
1 tsp. turmeric
Sea salt to taste
Fresh coriander leaf
Butter (optional)

In a large pot, boil the lentils with the water for 45 minutes.
Heat the oil on low and stir-fry the lamb for 10 minutes.
Add sliced onion and chopped tomato.
Add more water to the lentils if they are too thick. They should be a thick, soupy mixture.
Add all other ingredients.
Add butter (optional)
Let cool for 5 minutes more and serve.

“Soup is good for a cold day.”


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