6 Serves
84 Mins
27 g
18 g
11 g
Heat the olive oil in a large stock pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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TurkishVitamin E
1 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
142 µg / 400 µgCalcium
38 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
592 mg / 4,700 mgSodium
454 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the diced onion and garlic to the pot, sautéing until softened and fragrant.
Incorporate the lamb, searing it on all sides to develop flavor.
Stir in the chickpeas, lentils, celery, tomato paste, and spices, then cover with water and simmer until the meat and legumes are tender.
Whisk in a flour-water mixture to thicken the soup and finish with fresh cilantro and parsley before serving.
Garlic
Lamb
Salt
Salt And Pepper
Chickpeas
Lentils
Tomato Paste
Celery
Cilantro
Parsley
Flour
Vitamin A
18 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
142 µg / 400 µgCalcium
38 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
592 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
5
g33
g7
g
Indian
Zinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
0 g