Ingredienti
- Lamb, cut into cubes (bird's head)300 grams
Succo di pomodoro400 grams
Lenticchie Verdi150 grams
Ceci150 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
Olio3 tablespoons
Curcuma1 tablespoon
Zafferano1 pinch
Cumino0.5 teaspoon
Vermicelli2 tablespoons
Sale1 to taste
Pepe nero1 to taste
Farina2 tablespoons
Passi
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
10 minUtensili necessari:
Pentola - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
10 min - 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 min - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
20 min - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
10 minUtensili necessari:
Ciotola per mescolare - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
5 min - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
10 min - 8
To serve, squeeze a lime over the soup.
5 min
Fatti nutrizionali
Succo di pomodoroper 100gLenticchie Verdiper 100gCeciper 100gOlioper 100gCurcumaper 100gZafferanoper 100gCuminoper 100gVermicelliper 100gSaleper 100gPepe neroper 100gFarinaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.