Moroccan Ramadan Soup

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1/2 cup dried garbanzo beans, rinsed, picked over (4-ounces)
• 2 tablespoons unsalted butter
• 1 1/4 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 3/4 teaspoon sweet paprika
• 1/2 teaspoon fresh ground black pepper
• 1 pinch saffron thread
• 3/4 lb boneless lamb, cut in 1/2-inch cubes
• 1 cup chopped onion
• 3 tablespoons chopped parsley
• 3 tablespoons chopped fresh cilantro
• 1 1/2 cups crushed canned tomatoes
• 5 1/3 cups water
• 1/2 cup lentils, rinsed, picked over (4-ounces)
• 2 tablespoons lemon juice
• 1 1/2 teaspoons salt

Recipe

• 1 in a medium bowl, soak peas in cold water to cover overnight; drain.
• 2 in a dutch oven, melt the butter over low heat.
• 3 stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
• 4 stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
• 5 stir in the tomatoes and simmer 10 minutes.
• 6 add the water and chick peas.
• 7 heat to boiling over medium heat and simmer, partially covered, 1 hour.
• 8 stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
• 9 stir in the lemon juice and salt, and cook 5 minutes longer.