Lamb and lentil soup

The addition of many spices gives this soup a delicious flavor.

By GOURMETKOSHERCOOKING.COM
July 18, 2011 14:35
Hui tomato-lamb noodle soup.

Hui tomato-lamb noodle soup_521. (photo credit: Richard Jung)

 
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LAMB AND LENTIL SOUP

1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
2 teaspoons cumin
1 teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon allspice
2 celery stalks, chopped
2 carrots, chopped
1-1/2 cups lentils, rinsed and drained
1 (15 ounce) can tomato purée
2 cups water
6 cups chicken broth
1 pound ground lamb
1 egg
½ teaspoon cinnamon
¼ teaspoon pepper
4 cups chopped spinach

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1. In a large stockpot, sauté the onion and garlic in the olive oil. Add spices and mix well. Add celery and carrots and sauté briefly. Add lentils, tomato purée, water and broth.

2. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Mix together ground lamb, egg, cinnamon and pepper and form into balls.

3. Add to soup, increase heat slightly and simmer until cooked – about 20 minutes. Stir in spinach.

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