Yemeni lamb and lentil soup

Name: Yemeni lamb and lentil soup
Prep time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: Jemenitisch
Ingredients: 1 tbsp olive oil; 12 oz lamb, diced; 1 large onion, chopped; 2 garlic cloves, chopped; 1 cup red lentils, rinsed; 2 cups tomatoes, diced; 1 tbsp tomato paste; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/4 tsp ground cardamom; 7 cups water or stock; to taste salt; to taste black pepper; 2 tbsp cilantro, chopped

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This Yemeni-style soup combines lamb, lentils and warm spices in a broth that is both hearty and fragrant. It makes a substantial meal on its own with flatbread on the side.

Serves: 4 people

Preparation time: 60 min

Ingredients

olive oil – 1 tbsp
lamb, diced – 12 oz
onion, chopped – 1 large
garlic cloves, chopped – 2
red lentils, rinsed – 1 cup
tomatoes, diced – 2 cups
tomato paste – 1 tbsp
ground cumin – 1 tsp
ground turmeric – 1/2 tsp
ground cardamom – 1/4 tsp
water or stock – 7 cups
salt – to taste
black pepper – to taste
cilantro, chopped – 2 tbsp

Method

1. Heat the olive oil in a pot and brown the lamb lightly. Add the onion and garlic and cook until softened.
2. Stir in the lentils, tomatoes, tomato paste, cumin, turmeric and cardamom.
3. Pour in the water or stock and bring to a simmer.
4. Cook until the lamb is tender and the lentils have softened into the broth.
5. Season with salt and pepper and finish with cilantro.