kitchen sink harira

Used up 3 lamb leg bones that have been cluttering my freezer in this dish.
3 lamb bones
1 large carrot
3 bay leaves
1 onion, chopped
1 cup diced tomatoes
1 cup of red lentils
1 can of chickpeas
1 small bunch cilantro
1 tsp ground cumin
1 tsp ground ginger
1 tsp cinnamon
1 tsp turmeric
1 tsp allspice
1 tsp ground ginger
1/2 tsp aleppo pepper
1 tsp paprika
1 large carrot, sliced
1 large clove garlic
10-12 cups of water
5 oz of vermicelli or angel hair pasta
3 tbsp tomato paste
3 tbsp fresh lemon juice

I made lamb stock by bringing water and the lamb bones to a boil in a large stockpot. Pour off the foam and water, and rinse the bones, then refill the stockpot with 10-12 cups of water to cover the lamb bones. Add the carrot and bay leaves. Simmer for an hour over low heat.

Remove lamb bones, and cool. Remove any meat from the lamb bones and reserve, to add to the soup later.

Add spices, cilantro, tomatoes, onion, whole garlic and carrots to the stock. Simmer for 10 minutes. Add lentils, drained and rinsed chickpeas, lemon juice and tomato paste, and simmer a few minutes, stirring occasionally. Add vermicelli or angel hair, and reserved lamb, and simmer 10 more minutes. Adjust seasonings, if desired.

Serve in bowls, with extra lemon juice and fresh chopped cilantro on the side, if desired.


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