Algerian Lamb and Lentil Soup

Ingredients

• 2 tablespoons
• olive oil
• 2 tablespoons
• olive oil
• 1 lb
• lean lamb, cut into ½ - ¾ inch cubes
• 1 lb
• + 39 more ingredients
• • lean lamb, cut into ½ - ¾ inch cubes
  • salt, to taste
  • pepper, to taste
  • 8 cups
  • chicken broth
  • 8 cups
  • chicken broth
  • 1 cup
  • lentils
  • 1 cup
  • lentils
  • 1 medium
  • onion, minced
  • 1 medium
  • onion, minced
  • 1
  • carrot, scraped, and finely chopped
  • 1
  • carrot, scraped, and finely chopped
  • 1
  • garlic clove, minced
  • 1
  • garlic clove, minced
  • 2 tablespoons
  • butter
  • 2 tablespoons
  • butter
  • ¼ teaspoon
  • cumin
  • ¼ teaspoon
  • cumin
  • ¼ teaspoon
  • cinnamon
  • ¼ teaspoon
  • cinnamon
  • 1 cup
  • orzo pasta
  • 1 cup
  • orzo pasta

1 Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain. 2 Heat the oil in a large saucepan. 3 Add the lamb cubes, season with salt and pepper and brown them. 4 Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slig...

View full recipe at SpringPad