Ingredients:
- 1/4 cup lentils
- 1/2 cup chopped onion
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 2 tablespoons vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 6 cups beef stock
- 1 pound ground lamb
- 1/4 cup chicken stock
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 clove garlic, finely minced
- 1 tablespoon chopped parsley
Preparation:
Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and let stand for one hour. Return to the heat and simmer for 45 minutes, until tender. Check and add water if needed. Drain lentils and transfer to crockpot. Heat oil in a skillet over medium heat; saute the onion, carrots and celery until the onion is tender. Put vegetable mixture into the crockpot. Add the tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for 3 1/2 hours. Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cover and cook for another 1 1/2 hours.Serves 6.
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