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Ingredients

• 200 grams (7 oz) cubed lamb pieces
• 1 litre (1.75 pints) water or lamb stock
• 1 onion chopped finely
• 75 grams (2.5oz) red lentils
• 200 grams (7 oz) diced very ripe tomatoes
• 1 tbsn tomato paste
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 cinnamon stick
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 200 grams (7 oz) re-hydrated (cooked) chickpeas
• 1 large celery stalk with leaves, finely chopped
• 2 cannelloni pasta tubes, smashed so that you get odd size shapes (but if you don't have that a very small handful of any pasta smashed or crunched up a bit to add interesting texture to the soup will work
• juice of 1 lemon
• 1 small bunch of coriander (cilantro), chopped coarsely

Description

A Lovely Complex Soup Full Of Sweet But Zesty Flavour, Worth The Effort And Great For Autumn And Winter Nights As A Main Or Only Course.

Group Recipes