Randy Mayor; Jan Gautro
During the ninth month of their calendar, Muslims observe the ritual fast of Ramadan. For the entire month, they abstain from eating during the day; in the evening, they take small meals and visit with friends and family. This is a variation of the soup that is traditionally eaten to break the fast at the Ramadan meal.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 23 %
Fat 9.2 g
Satfat 2.1 g
Monofat 4.4 g
Polyfat 1.5 g
Protein 30.4 g
Carbohydrate 40.6 g
Fiber 6.8 g
Cholesterol 55 mg
Iron 6.3 mg
Sodium 544 mg
Calcium 60 mg


1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon tomato paste
4 cups water
1 cup drained canned chickpeas (garbanzo beans)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups chopped tomato
1/2 cup dried small red or brown lentils
1/2 cup chopped red bell pepper
1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
1 tablespoon minced fresh cilantro
1 tablespoon fresh lemon juice


Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.