Ingredients
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3 quarts water
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2 lbs tomatoes, coarsely chopped or 1 (28 ounce) can peeled Italian plum tomatoes, chopped,juices reserved
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1 large Spanish onion, coarsely grated
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1 lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes
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1 (19 ounce) can chickpeas, drained and rinsed
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1/2 cup brown lentils or 1/2 cup green lentil (3 1/2 ounces)
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1/4 cup extra virgin olive oil
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3 tablespoons tomato paste
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1 teaspoon ground cumin
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1/3 cup all-purpose flour
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1/4 cup flat leaf parsley, chopped
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1/4 cup cilantro, chopped
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salt & freshly ground black pepper
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pita bread, for serving
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1/3 cup rice
Instructions
- In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
- Bring to a boil, stirring to dissolve the tomato paste.
- Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
- Add the rice and simmer for 10 minutes.
- In a small bowl, whisk 1 cup of the soup into the flour.
- Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
- Stir in the parsley and cilantro.
- Season the soup with salt and pepper and serve.
- Serve with warm pita bread if desired.
- The soup can be refrigerated for up to 3 days.