Azerbaijani Shambar Soup

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the lamb cubes and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Stir in the ground cumin, ground coriander, and turmeric, and cook for another minute to release the flavors.
4. 4.
   Add the red lentils, diced carrots, and cubed potatoes to the pot. Pour in enough water to cover the ingredients.
5. 5.
   Add the bay leaf and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the lamb is tender and the lentils are cooked through.
6. 6.
   Remove the bay leaf from the soup. Adjust the seasoning if needed.
7. 7.
   Serve the Shambar soup hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any debris. This will ensure a clean and flavorful soup.
• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat to reduce the overall fat content of the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• If you prefer a smoother consistency, use an immersion blender to partially puree the soup before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Shambar soup hot in individual bowls. Accompany it with a side of crusty bread to soak up the flavorful broth. Garnish each bowl with fresh cilantro or parsley for a pop of color and added freshness.

Presentation advice

When serving the Shambar soup, ensure that the lamb, lentils, and vegetables are evenly distributed in each bowl. Drizzle a small amount of olive oil on top for a glossy finish. Serve the soup with a warm smile and let the enticing aroma captivate your guests.