Directions:
- Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently.
- Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
- Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
- Yield: 4 servings (serving size: 1 1/4 cups).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.19 Kcal (2559 kJ) | ||
| Calories from fat | 300.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.42g | 51% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 31% | |
| Sodium | 408.53mg | 17% | |
| Potassium | 984.04mg | 21% | |
| Total Carbs | 40.52g | 14% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 13.05g | 52% | |
| Protein | 36.23g | 72% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 169.4mg | 941% | |
| Calcium | 99.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 95.3 Kcal (399 kJ) | ||
| Calories from fat | 46.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 51% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 31% | |
| Sodium | 63.7mg | 17% | |
| Potassium | 153.43mg | 21% | |
| Total Carbs | 6.32g | 14% | |
| Sugars | 1.3g | 33% | |
| Dietary Fiber | 2.03g | 52% | |
| Protein | 5.65g | 72% | |
| Vitamin C | 6.7mg | 72% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 26.4mg | 941% | |
| Calcium | 15.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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