Algerian Lamb And Lentil Soup Recipe

Ingredients for Algerian Lamb And Lentil Soup

• Olive Oil
• Lean Lamb
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chicken Broth
• 1 cup brown or green lentils
• 1 medium onion, chopped
• 1 medium carrot, chopped
• Garlic Clove
• 1 tablespoon butter
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Orzo Pasta

How to Make Algerian Lamb And Lentil Soup

1. Rinse 1 cup of lentils thoroughly. Place in a large bowl, cover with water, and soak for at least 2 hours. Drain well.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add 1 lb of lamb cubes. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown the lamb on all sides.
4. Pour in 2 cups of lamb broth. Cover the pot and reduce heat to low. Simmer for 30 minutes, or until the lamb is tender but still slightly pink inside.
5. Stir in the soaked lentils and the remaining 2 cups of broth. Simmer for 15 minutes, allowing the lentils to soften.
6. Meanwhile, melt 1 tablespoon of butter in a separate pan over medium heat. Add 1 chopped onion, 1 chopped carrot, and 2 minced cloves of garlic. Sauté until softened, about 5-7 minutes.
7. Sprinkle the sautéed vegetables with 1 teaspoon ground cumin and 1/2 teaspoon ground cinnamon. Stir to combine.
8. Add the sautéed vegetable mixture and 1/2 cup orzo pasta to the pot with the lamb and lentils.
9. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Simmer for 10 minutes, or until the lamb and lentils are cooked through and the orzo is al dente.
10. Taste and adjust seasoning as needed. Add more salt, pepper, or spices to your preference.
11. Serve hot. This hearty soup is perfect for a chilly evening!