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                                                                  During the ninth month of their calendar, Muslims observe the ritual fast of Ramadan. For the entire month, they abstain from eating during the day; in the evening, they take small meals and visit with friends and family. This is a variation of the soup that is traditionally eaten to break the fast at the Ramadan meal.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb boneless leg of lamb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup drained chickpeas in can
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1/2 small cup brown lentils
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup angel hair
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • 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.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
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                                                                    sprinkle
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