Ingrédients
- Lamb, cut into cubes (bird's head)300 grams
Jus de tomate400 grams
Lentille verte150 grams
Pois chiches150 grams- Tomato paste, dissolved in a little water2 tablespoons
- Lime, cut into quarters2 pieces
- Cilantro, finely chopped2 cups
- Parsley bunch, finely chopped1 bunch
- Onion, finely chopped1 piece
- Celery, finely chopped150 grams
Huile3 tablespoons
Curcuma1 tablespoon
Safran1 pinch
Cumin0.5 teaspoon
Vermicelles2 tablespoons
Sel1 to taste
Poivre noir1 to taste
Farine2 tablespoons
Mesures
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
10 minutesMatériel requis:
Marmite - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
10 minutes - 3
Add two liters of boiling water over the meat mixture, then add the lentils and chickpeas, and let the soup simmer for about 50 minutes.
50 minutes - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
20 minutes - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
10 minutesMatériel requis:
Bol de mélange - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
5 minutes - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
10 minutes - 8
To serve, squeeze a lime over the soup.
5 minutes
Faits nutritionnels
Jus de tomatepour 100gLentille vertepour 100gPois chichespour 100gHuilepour 100gCurcumapour 100gSafranpour 100gCuminpour 100gVermicellespour 100gSelpour 100gPoivre noirpour 100gFarinepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.