Algerian Lamb and Lentil Soup

Ingredients

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

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

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