Recipe provided by | TWO PURPLE FIGS
Servings: 6 Preparation Time: 5 minutes Cook Time: 30 minutes
INGREDIENTS
SOUP
1 tablespoon of olive oil
1 red onion diced
4 cloves of garlic minced
1 pound of ground American lamb
1 teaspoon each of salt and pepper
1/2 teaspoon of nutmeg
1 teaspoon of turmeric
1/2 teaspoon of cumin
1 teaspoon of paprika
3 tablespoons of canned tomato paste
slice of 1 lime
2 tablespoons of minced cilantro
1 cup of brown or black lentils
3/4 cup of barley
4 cups of liquid a mixture of broth/stock (any flavor you prefer) and water.
2/3 cup of white beans
1 cup of chickpeas
1/4 cup of cilantro
**extra half cup of water if needed
GARNISH
chopped chillies
chopped tomatoes
Greek yogurt
DIRECTIONS
Preheat your instant pot, or regular pot on the a medium high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika and cumin. sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids. Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooker and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil , lower the heat to medium low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through. Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!
Garnish the soup with chilies, tomatoes and Greek yogurt. Enjoy!
