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Orzo, Lamb, And Lentil Soup

Fettuccine.Inn's picture
Ingredients
  Olive oil 2 Tablespoon
  Lean lamb 1 Pound, cut into 1/2- to 3/4-inch cubes
  Chicken broth 8 Cup (128 tbs)
  Lentils 1 Cup (16 tbs), rinsed, soaked in water to cover for 2 hours, then drained
  Onion 1 Medium, minced
  Carrot 1 Small, scraped, and finely chopped
  Garlic 1 Clove (5 gm), minced
  Butter 2 Tablespoon
  Cumin 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Orzo pasta 1 Cup (16 tbs) (A Pasta That Looks Like Rice, But The Name Means "Barley")
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan, heat the oil.
Add the lamb cubes, season with salt and pepper, and then brown them.
Add one-half of the broth, cover, and simmer 30 minutes or until the lamb is tender but still slightly underdone.
Stir in the lentils and the remaining broth and simmer 15 minutes.
Meanwhile saute the onion, carrot, and garlic in the butter until soft; sprinkle with the cumin and cinnamon; add them and the orzo to the pot.
Cover, keeping lid ajar (prop it with a wooden spoon laid across the pot) and simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
Taste for seasoning.
This is a hearty, tasty soup.

Recipe Summary

Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lamb

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