Ingredients

The following ingredients have 7 Servings
  • L
  • a
  • m
  • b

Instruction

  • <p>1. Cook the onion gently in the oil until tender and translucent. While it cooks, cut the meat from the lamb bones in 3cm (11⁄4in) cubes. Do not throw out the bones.</p> <p>2. Once the onions are tender, stir in the spices, half the parsley, and half the coriander, then add the meat and bones and turn to coat evenly. Add the lentils, tomatoes, and tomato purée and season. Mix well and simmer for a few minutes, then add 1.7 litres (3 pints) of water. Leave to simmer for 45 minutes. Remove the lamb bones and add the vermicelli and chickpeas.</p> <p>3. Put the flour in a small bowl with a ladleful of the cooking liquid and stir to make a smooth paste the consistency of thick cream, adding more liquid if needed. Stir this back into the soup and simmer for 3–4 minutes until it has thickened and the vermicelli is cooked.</p> <p>4. Just before serving, stir in the remaining herbs and adjust the seasoning. Serve with wedges of lemon.</p> <p>Can be frozen for up to three months.</p>