1 pound lamb cut into 1/2" cubes
Chicken giblets and trimmings, if available
1 large Spanish onion, peeled and finely chopped
1/2 lb. (generous 1/2 c.) lentils, soaked overnight, drained
1/4 lb. (1/2 c) chick peas, soaked overnight and drained
1 tsp turmeric
1/2 tsp powdered cinnamon
1/4 tsp each of powdered ginger, saffron stamens, sweet red pepper
6-1/4 c water
Salt and pepper to taste
4 Tbsp butter
1/4 lb. (1/2 c) rice
1 Tbsp active dry yeast
2 Tbsp chopped fresh green coriander
4 Tbsp chopped flat leafed parsley
4 large ripe tomatoes (skinned, seeded, chopped
Bring the first 10 ingredients to the boil, skimming all froth from surface as water begins to bubble, and then add 2 T butter. Turn down heat and simmer, covered, for 1.5-2 hours, adding a little more water as needed.
Cook rice in 3.25 cups of water and with the remaining butter. Cook as usual until tender but not mushy, drain and reserve liquid, add rice to soup.
To finish soup, dilute yeast in a little rice liquid in a small saucepan. Stir in coriander, parsley, and tomatoes and simmer, stirring from time to time, for 15 minutes, and then add to soup. Correct seasoning and serve with lemon quarters. Serves 6-8.
Note: May also be seasoned with 1/2 tsp ground ginger, 1/4-1/2 tsp ground cinnamon, 1 chicken stock cube.