المكونات
- Lamb 450g
- SpinneysFOOD olive oil 2 tbsp
- Turmeric 1 tsp
- SpinneysFOOD black pepper 1 tsp
- SpinneysFOOD cayenne pepper ¼ tsp
- Cinnamon 1 tsp
- SpinneysFOOD ginger ¼ tsp
- Celery 90g
- Onion 1
- Red onion 1
- Coriander 25g
- SpinneysFOOD chopped tomatoes 800g
- SpinneysFOOD water 1.7 ltr
- Green lentils 145g
- Chickpeas 410g
- Spaghetti 115g
- Lemon 1
- SpinneysFOOD eggs 2
أدوات ومستلزمات الطبخ
- Soup pot 1
Nutrition (Per serving)
- سعرات حرارية 188
- دهون 2g
- بروتين 8g
- الكربوهيدرات 33g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شوربة الحريرة
Arabic 15 Mins Prep · 150 Mins Cook
- Place the diced lamb, olive oil, plus the turmeric, black pepper, cinnamon, ginger, cayenne (all ground), and the celery, onion and coriander (all chopped) into a large soup pot over a low heat. Stir frequently for five minutes. Pour the chopped tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, all of the water and the green lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for two hours.
- About 10 minutes before serving turn the heat to medium-high, place the drained and rinsed chickpeas and spaghetti into the soup, let cook about 10 minutes (until spaghetti are al dente). Stir in lemon and beaten eggs; let eggs cook for one minute.