A meat soup with exotic flavors but also containing many vegetables (chickpeas, split peas, lentils, cilantro, ...) The trap is underestimating cooking time: dried legumes must truly soften, not stay crunchy. Allow at least 45 minutes on low heat, covered, so chickpeas and lentils become creamy.
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Ingredients for 5 servings

servings
  • 1 large onion.
  • 1 celery stalk.
  • 3 cloves of garlic.
  • 1 carrot.
  • 1 bunch of cilantro.
  • 10.5 oz (300 g) of veal.
  • 1 slice of lamb neck.
  • 2 tbsp of lentils.
  • 2 tbsp of split peas.
  • 2 tbsp of chickpeas.
  • 2 tbsp of rice.
  • 5.25 oz (150 g) of vermicelli.
  • 2.6 oz (75 g) of tomato paste.
  • 3 fresh ripe tomatoes.
  • 1 tsp of cumin.
  • 2.1 qt (2 liters) of water.
olive oil.salt, pepperto thicken the soup:
  • 1 large tbsp of cornstarch or flour.
  • 1.7 fl oz (50 ml) of water.