Name: Tomato and lamb soup with coriander
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 6
Ingredients: 650 gram diced lamb; 1 large brown onion, finely chopped; 3 clove garlic, finely chopped; 1/2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon sweet paprika; 1 teaspoon ground turmeric; 400 gram can chickpeas, rinsed; 2/3 cup long-grain white rice; 3 large tomatoes, seeded, chopped; 400 gram can brown lentils, rinsed; 1/3 cup chopped coriander, to serve; 1 tablespoon finely grated lemon zest, to serve; bought chapatis, warmed, to serve

Tomato and lamb soup with coriander

Cosy up this winter with this hearty, filling soup.

Ready to go - tomato and Lamb soup with corriander

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Serves 6

Prep

30M

Cook

1H 35M

Total

2H 5M

Ingredients

650 gram diced lamb

1 large brown onion, finely chopped

3 clove garlic, finely chopped

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon sweet paprika

1 teaspoon ground turmeric

400 gram can chickpeas, rinsed

2/3 cup long-grain white rice

3 large tomatoes, seeded, chopped

400 gram can brown lentils, rinsed

1/3 cup chopped coriander, to serve

1 tablespoon finely grated lemon zest, to serve

bought chapatis, warmed, to serve

Method

1.Heat a large saucepan over moderately high heat. Add lamb, onion, 2 of the garlic cloves and spices; cook and stir for 2-3 minutes or until lamb has just changed colour. Add 2 litres (8 cups) water. Bring to the boil. Reduce heat; simmer, covered, for 1 hour.

2.Add chickpeas, rice and tomato; simmer, uncovered, for 20-30 minutes or until rice is just tender. Stir in lentils.

3.Combine coriander, zest and remaining garlic in a small bowl.

4.Ladle soup into serving bowls. Sprinkle with coriander mixture. Serve with chapatis.

To freeze: place cooled soup in airtight containers; freeze for up to 3 months. Thaw soup in fridge overnight. Reheat soup in a large saucepan over low heat.
Note

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