Meatball Lentil Soup With Chickpeas And Tomatoes Recipes
MEATBALL LENTIL SOUP WITH CHICKPEAS AND TOMATOES
Try this meatball lentil soup with chickpeas and tomatoes for a filling family meal. Excerpted from Easy Soups from Scratch with Quick Breads to Match, © 2017 by Ivy Manning. Reproduced by permission of Chronicle Books. All rights reserved.
Provided by Guest Contributor
Categories Soups
Time 55m
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
- In a large bowl, mix the lamb with 1/2 tablespoons of harissa, 3/4 teaspoon salt, and 1/2 teaspoon pepper and blend thoroughly.
- Pinch off little dabs of the meat (about 1 tablespoon each) and place them on the prepared baking sheet. (There's no need to roll them into perfect spheres unless you are so inclined.)
- Bake, stirring once, until the meatballs are no longer pink in the center, about 10 minutes. Drain off and discard the fat.
- Meanwhile, heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion and carrots and sauté, stirring frequently, until the onion is translucent, about 5 minutes.
- Add the ginger, garlic, cumin, and cinnamon and cook, stirring constantly, until fragrant, about 45 seconds.
- Add more harissa to taste and stir to combine.
- Add the chicken broth, garbanzo beans, tomatoes, and lentils to the pot. Cover and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are almost tender, about 15 minutes.
- Add the meatballs, dates, couscous, and cilantro and simmer, uncovered, until the couscous is tender and the soup has thickened slightly, about 5 minutes.
- Add the lemon juice and season with salt and pepper, adding more harissa if desired.
- Ladle the soup into bowls and serve immediately.
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