This soup is spicy but not in a burn-your-mouth chilli way! Warming and comforting, it is really tasty with a good balance of spice and flavours.
Heat the butter or oil in a large pan and brown the lamb. Add the onion and cook until golden before adding the garlic.
Add the chopped tomatoes, celery +leaves, spices and seasoning. Cook for 1 – 2 mins before adding the lentils, chickpeas then the stock. Slowly bring to the boil and skim off any foam. Simmer rapidly for ten mins then reduce the heat to a slow and gentle simmer.
Cook slowly for around two hours until both meat and chickpeas are tender.
Add the vermicelli and cook for a further 5-6 minutes. If the soup is very thick at this stage add a little more stock. Beat the egg yolks with the lemon juice and stir into the soup.
Remove from heat immediately stir until the soup has thickened - it's important not to overheat at this stage or the egg will curdle.
Pour the soup into warmed serving bowls and garnish with a little garden herb chutney and a dollop of natural yoghurt.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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