Ingrediënten
- Lamb, cut into cubes (bird's head)300 grams
Tomatensap400 grams
Groene Linzen150 grams
Kikkererwten150 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
Olie3 tablespoons
Kurkuma1 tablespoon
Saffraan1 pinch
Komijn0.5 teaspoon
Vermicelli2 tablespoons
Zout1 to taste
Zwarte peper1 to taste
Meel2 tablespoons
Stappen
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
recipe.minutesBenodigde hulpmiddelen:
Pan - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
recipe.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.
recipe.minutes - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
recipe.minutes - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
recipe.minutesBenodigde hulpmiddelen:
Mengkom - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
recipe.minutes - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
recipe.minutes - 8
To serve, squeeze a lime over the soup.
recipe.minutes
Voedingsfeiten
Tomatensapper 100gGroene Linzenper 100gKikkererwtenper 100gOlieper 100gKurkumaper 100gSaffraanper 100gKomijnper 100gVermicelliper 100gZoutper 100gZwarte peperper 100gMeelper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.