6 Serves
89 Mins
Using a chefs knife, finely chop the lamb, onion, celery, cilantro, and parsley.
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FrenchVitamin E
1 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
106 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
785 mg / 4,700 mgSodium
974 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat. Add the lamb and onion, sautéing until the meat is browned.
Stir in the chickpeas, lentils, celery, cilantro, parsley, tomato paste, and spices. Add boiling water to cover the ingredients.
Cover the pot and simmer on low heat for 50 minutes until the meat and legumes are tender.
Season the soup with salt and pepper to taste, then serve hot.
26
g53
g41
g
French
Algerian