Step 1

In a large dutch oven, heat extra virgin olive oil over medium high heat. Sauté onion, celery and carrots for 5 minutes, till they start to soften up. Add ginger and garlic, and sauté for a couple of minutes.

Step 2

Add chopped lamb cubes and sauté for a minute. Add spices (cumin, paprika, red chili flakes, turmeric, cinnamon, salt, pepper and saffron), and cook for a couple of minutes.

Step 3

Add crushed tomatoes, lentils and cilantro. Mix well. Let it cook for 5 minutes.

Step 4

Add chicken stock and chickpeas, and increase the temperature to high. Bring the soup to a low boil. Reduce heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until lentils are tender. Stir occasionally and add a splash of water if the soup is getting very thick. (This soup has thick consistency, but you should be able to pour it like a thick soup).

Step 5

Stir in the rice or vermicelli and cook for 15 minutes, or till it is cooked. Taste and adjust the seasonings.

Step 6

Serve immediately with preferred garnishing and lemon wedges.

Step 7

Choose the sauté function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened. Add the crushed garlic and ginger. Sauté for couple of minute.Add the lamb. Brown the lamb on all sides, then add spices. Stir to coat the lamb in the spices.Add the crushed tomatoes, chickpeas, lentils and chicken stock. Stir well.Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.Serve with preferred toppings and lemon wedges.

Step 8

Optional - Sauté the veggies and lamb along with spices on stovetop, then transfer it to the crockpot and follow the rest of the recipe.

Step 9

Add all ingredients into crockpot, except rice and garnishes. Stir so that everything is well combined. Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.

Step 10

Set the Instant Pot to sauté mode. Heat extra virgin olive oil and sauté onion, celery and carrots for 5 minutes, till it starts to soften up. Add ginger and garlic and sauté for a couple of minutes. Add chopped lamb cubes and sauté for a minute. Add in spices and cook for couple more minutes.

Step 11

Add crushed tomatoes along with lentils and chickpeas and mix well. Let it cook for 5 minutes, then add chicken stock.

Step 12

Set the Instant Pot to High Pressure and seal the vent. Pressure cook for 30 minutes. Allow the pressure to release naturally for 10 minutes.

Step 13

Carefully remove the lid and set the Instant Pot to the sauté setting. Add rice and cook till rice is cooked and soup has thickened. Taste and adjust the seasonings. Serve with preferred toppings.