Lamb and lentil soup

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

Hui tomato-lamb noodle soup_521 (photo credit: Richard Jung)
Hui tomato-lamb noodle soup_521
(photo credit: Richard Jung)
1 tablespoon olive oil1 onion, chopped1 teaspoon minced garlic2 teaspoons cumin1 teaspoon cinnamon½ teaspoon pepper¼ teaspoon allspice2 celery stalks, chopped2 carrots, chopped1-1/2 cups lentils, rinsed and drained1 (15 ounce) can tomato purée2 cups water6 cups chicken broth1 pound ground lamb1 egg½ teaspoon cinnamon¼ teaspoon pepper4 cups chopped spinach
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.