International Cuisine


Date: 21 Nov 2014 Author: Jacqui Categories: International Cuisine, Main Dishes, Starters & Soups 0

A delicious, heart-warming and filling soup! Lamb, tomatoes, lentils and chickpeas flavored with saffron, spices and tomatoes.  Perfect for the cold winter nights! A squeeze of lemon juice adds that special zing!


(Serves 2)

  • 200g Lamb, cut into small cubes
  • Olive oil
  • 1 small carrot, diced
  • 1 onion, diced
  • 1 stick celery, diced
  • 2 cloves garlic, minced
  • Salt & pepper
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp smoked paprika
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • Saffron (1 sachet)
  • 1 Bayleaf
  • 1 can crushed tomatoes
  • 2 tbsp tomato puree
  • 2 1/2 cups gluten free chicken stock plus extra if necessary
  • 1 can chickpeas, drained
  • 1 carton brown lentils, drained
  • 80g gluten free spaghetti, broken into bite-size pieces
  • 2-3 spring onions, sliced
  • Freshly chopped parsley
  • Freshly chopped coriander
  • Plain yoghurt, to swirl (optional)


Heat a little olive oil in a casserole over medium heat, and cook the onions, celery and carrots, followed by the minced garlic. Add the chopped lamb and cook until browned. Sprinkle the spices, add the bay leaf and combine with the meat and vegetables. Now add the crushed tomatoes, tomato puree and chicken stock, bring to a boil and leave to simmer for about an hour.

Add the lentils and the chickpeas and continue to simmer for another 20 minutes. If too thick, add some more stock. Throw in the pasta and continue to cook on low until pasta is al dente. Adjust seasoning with salt and pepper if needed.

Before serving, swirl in some yoghurt, if using. Sprinkle with parsley and scatter with the chopped spring onion.

Serve with lemon wedges if desired.

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