Ingredientes
- Lamb, cut into cubes (bird's head)300 grams
Suco de tomate400 grams
Lentilhas Verdes150 grams
Grão-de-bico150 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
Óleo3 tablespoons
Cúrcuma1 tablespoon
Açafrão1 pinch
Cominho0.5 teaspoon
Vermicelli2 tablespoons
Sal1 to taste
Pimenta preta1 to taste
Farinha2 tablespoons
Passos
- 1
Heat the oil in a pot and add the meat, turmeric, saffron, cilantro, parsley, onion, celery, and some salt, stirring the mixture.
10 minutosUtensílios necessários:
Panela - 2
Add a cup of water and stir on low heat for 5 to 10 minutes.
10 minutos - 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 minutos - 4
Add the tomato juice, tomato paste, and cumin, and cook the soup for 20 minutes.
20 minutos - 5
Meanwhile, mix the flour with a liter of cold water in a mixing bowl, whisking well to avoid lumps, then strain.
10 minutosUtensílios necessários:
Tigela de mistura - 6
Pour the flour and water mixture over the soup and stir slowly to prevent lumps from forming.
5 minutos - 7
Finally, add the vermicelli and stir continuously for 5 to 10 minutes until the soup thickens.
10 minutos - 8
To serve, squeeze a lime over the soup.
5 minutos
Fatos nutricionais
Suco de tomatepor 100gLentilhas Verdespor 100gGrão-de-bicopor 100gÓleopor 100gCúrcumapor 100gAçafrãopor 100gCominhopor 100gVermicellipor 100gSalpor 100gPimenta pretapor 100gFarinhapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.