Jewish Soups and Salad Recipes
Lamb and Bean Soup Recipe
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Lamb and Bean Soup

1/2 cup dried chick-peas (garbanzo beans)
salt
9 cups water
3 tablespooons white rice
3 tablespoons flour mixed with 1/2 cup water
2 tablespoons margarine
1 tablespoon olive oil
1/2 lb lamb, cut into 1/2" cubes
2 onions, chopped (about 3 cups)
2 cloves garlic, finely minced
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 cups pureed canned plum (Roma) tomatoes, or 1 1/2 lb peeled, seeded and
chopped fresh plum tomatoes
1/2 cup chopped fresh flat-leaf (Italian) parsley
1/4 cup chopped fresh cilantro
2 teaspoons freshly ground pepper, or to taste
2 eggs
1/4 cup fresh lemon juice

Place the chick-peas in a bowl with water to cover generously. Refrigerate overnight. Drain and rinse well.

Transfer the chick-peas to a 1 qt saucepan and add 3 cups of the water. Bring to a boil, reduce the heat to low, cover and simmer until cooked through but not falling apart, about 1 hour. Remove from heat and salt lightly. Drain the chick-peas, reserving the cooking liquid. You will have about 1 1/2 cups chick-peas. Set the chick-peas and liquid aside.

Pour another 3 cups water into a 3 qt saucepan and bring to the boil. Add the lentils and rice, and simmer for 20 minutes. Add flour-water paste, stirring in well.

While the lentils are simmering, in a large saute pan over high heat, melt the margarine with the oil. Add the lamb and brown well on all sides, about 5 minutes. Add the onions, garlic, ginger, cinnamon and turmeric and saute for a
few minutes. Add the remaining 3 cups water and simmer, uncovered, over low
heat for 30 minutes.

Add the meat-onion mixture, drained chick-peas, tomatoes, parsley and cilantro to the lentils and simmer for 15 minutes. Add salt to taste and the pepper; the soup should be peppery. If it seems too thick, thin it with a little of the reserved cooking liquid. Remove the soup from the heat.

In a small bowl, whisk together the eggs and lemon juice. Stir into the soup.
Serve at once.

Serves 6.

Joyce Goldstein's Mediterranean the Beautiful Cookbook

 

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