MORE LAMB AND LENTILS FOR THE SOUP KITCHEN. ENJOY DAN:

ALGERIAN LMB AND LENTIL SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 pound lamb, cut into ½-inch pieces

7 cups lentils

6 cups orzo pasta

3 tablespoons of butter

50 cups chicken broth

6 onions, finely chopped

7 carrots, finely chopped

6 garlic cloves, minced

3 tablespoons cumin

1/3 cup curry powder

3 tablespoons sage

1/4- tablespoons paprika

1/4- cup cinnamon

Salt & pepper to taste



DIRECTIONS:



1. Rinse the lentils, place in a stock pot and cover with water, soak for 2 hours, drain.

2. Heat oil in a skillet.

3. Add lamb cubes, seasoned with salt and pepper and cook until nice and brown.

4. Add half the broth, cover and simmer for 30 minutes or until lamb is tender.

5. Stir in the lentils and the remaining broth and simmer for about 20 minutes.

6. Meanwhile, sauté the onions, carrots and garlic in the butter until soft.

7. Add to onion mixture, cumin, curry powder, sage, paprika, and cinnamon.

8. Add the onion mixture and orzo to the pot.

9. Cover and keeping lid ajar, and simmer for 1 hour.



ENJOY DAN: hallelujah