Servings: 6
INGREDIENTS
- 1 large onion, chopped
- 4-5 celery stalks and leaves, chopped
- 2 tomatoes, peeled and chopped
- 1 carrot, diced
- 1½ cups green lentils
- 1 cup chickpeas, soaked in water for 10 hours
- 1 pound/450 grams beef shank/chuck, cut into small cubes
- 1 cup thin noodles, cut into smaller parts
- 1 tablespoon tomato paste
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
For serving:
- Chopped cilantro
- Lemon slices
INSTRUCTIONS
- Sauté the onion until golden brown, add the tomatoes and meat, and continue sautéing for 3 minutes. Reduce the heat, cover for about 45 minutes, stirring occasionally.
- Add the carrot, chickpeas, tomato paste, lentils, celery, and spices, and sauté for about 3 minutes. Pour boiling water until fully covered and bring the soup to a boil for 15 minutes.
- Reduce to medium heat and cook for an hour and a half, stirring occasionally.
- Increase the heat, add the noodles, cook for 10 minutes, add chopped cilantro, and turn off the heat. Let the soup rest for 10 minutes. Add a squeeze of lemon and serve.
RECIPE NOTES
If you prefer a very thick soup: Mix 1 tablespoon of flour with ¼ cup of water, add to the pot, and cook for an additional 5 minutes.