1/2 cup dried C&F Foods Lentils
1 cup dried C&F Foods Garbanzo Beans
1/2 pound lamb, cut into 1-inch cubes
1 tablespoon butter
3/4 cup tomato sauce
1 small bunch flat-leaf parsley, chopped (about 1 cup)
1 small bunch fresh coriander, chopped (about 1 cup)
2 stalks celery, finely chopped (about 1 cup)
1 large onion, finely chopped (about 1-1/2 cups)
1 (3-inch) cinnamon stick
1/2 teaspoon powdered ginger
1 generous pinch of saffron threads
9 cups of water, divided
1 tablespoon flour
2 ounces angel hair pasta, broken into 2-inch pieces (about 1 cup)
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
How to Prep and Cook Dried Beans
Rinse lentils. Rinse and soak garbanzo beans.
Brown lamb in butter over moderate heat in heavy-bottomed pan, stirring, for 1 to 2 minutes. Mix lentils, garbanzo beans, meat, tomato sauce, parsley, coriander, celery, onion, cinnamon, ginger, and saffron. Add 8 cups water; stir and bring to a boil. Reduce heat to low, cover and simmer for 1 hour, or until garbanzo beans are tender.
Whisk the flour and remaining cup of water until smooth and add to the soup.
Raise the heat to high and when the soup has just begun to boil, add the angel hair pasta.
Whisk the egg with the lemon juice in a small bowl and briskly stir the mixture into the soup.
Reduce the heat so that the soup bubbles gently and allow it to cook partly covered for an additional 15 minutes. Add salt and pepper to taste. Serves 6.