Orzo, Lamb, and Lentil Soup
|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|
|Orzo pasta||1 Cup (16 tbs) (A Pasta That Looks Like Rice, But The Name Means "Barley")|
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.