Dinner for 4

Freekeh Lamb Soup

Name: Freekeh Lamb Soup
Total time: 57 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup freekeh; 12 oz lamb; 1 finely chopped onion; 1 tsp black pepper; 1 tsp paprika; 1 tsp ground cinnamon; to taste salt (optional); 3 tbsp vegetable oil; 1 bunch cilantro; 1 bunch mint; 1 celery; 14 oz jar chickpeas; 4 cups water; 1 diced zucchini; 1 diced carrots; 1 tbsp tomato puree; 3 tomato; 1 diced potatoes

Lamb, freekeh, chickpeas, and vegetables simmer with warm spices for a filling herb-finished soup.

$4.39per serving $$$

57 minstart to table

4servings

Middle Eastern Dairy-free Family Dinners Cold-weather comfort Winter Spring

Ingredients

1 cup freekeh
12 oz lamb
1 finely chopped onion
1 tsp black pepper
1 tsp paprika
1 tsp ground cinnamon
to taste salt (optional)
3 tbsp vegetable oil
1 bunch cilantro
1 bunch mint
1 celery
14 oz jar chickpeas
4 cups water
1 diced zucchini
1 diced carrots
1 tbsp tomato puree
3 tomato
1 diced potatoes

Steps

Heat the oil in a large pot over medium heat and cook the onion, lamb, pepper, paprika, and cinnamon for 8 minutes.
Add the tomato puree and tomatoes, then cook for 5 minutes.
Pour in the water and add the freekeh, celery, potatoes, carrots, and salt.
Simmer the soup for 22 minutes, until the freekeh and vegetables are tender and the lamb reaches 145 F.
Stir in the chickpeas and zucchini, then simmer for 7 minutes.
Stir in the cilantro and mint before serving.

Main ingredient on sale this week? See what to make with lamb on sale.