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Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 1/4 cups)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.