BARILLA® MOROCCAN SPICED LAMB, LENTIL, DITALINI AND HARISSA SOUP

INGREDIENTS

• 3 lbs Cooked Barilla® Ditalini
• 2 lb ground lamb
• 3 Tbsp ground coriander
• 3 Tbsp garam marsala
• 2 Tbsp kosher salt
• 3 Tbsp lemon grass puree
• 2 cup yellow onion, brunoised
• 3 oz fresh squeezed lemon juice
• 2 lb baby spinach
• 32 oz chopped tomatoes canned
• 16 each soft poached egg
• 2 oz olive oil
• 4 Tbsp ground cumin
• 2 Tbsp tumeric
• 3 Tbsp smoked paprika
• 4 oz harissa paste
• 3 Tbsp garlic, chopped
• 6 qts chicken stock
• 4 cup canned chickpeas, drained
• 24 oz dried red lentils
• 8 oz chopped cilantro
• 8 Tbsp chopped cilantro for garnish

PREPARATION

1. 1.Cook pasta according to package directions and set aside.
2. 2.Pre-heat the oil in a large thick bottom soup pot. Once the oil is hot add the lamb and chop and brown the lamb for 3 minutes. Next, add the onion to lamb and cook for two minutes.
3. 3.Add the cumin, smoked paprika, graham marsala, coriander, turmeric to the lamb and mix well. Then add the chopped garlic, harissa and lemon grass to the lamb and continue to cook till browned.
4. 4.Add the stock, lemon juice, and chopped tomatoes to the lamb and bring to a boil.
5. 5.Once the stock is boiling add the lentils and cook for 8 minutes.
6. 6.After 8-minutes reduce to simmer and add the spinach, chickpeas and chopped cilantro to the soup.
7. 7.To serve, ladle 8 oz. of the Barilla Moroccan Spiced Lamb, Lentil and Harissa Soup into a soup bowl.