Entree: Libya – شربة ليبية ➤ Sharba Lībiyya (Hearty Libyan tomato-based lamb and chickpea soup with vermicelli)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups (1.4 L) lamb or chicken stock
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed (approx. 240 g drained)
- 1/2 cup (100 g) red lentils, rinsed
- 1/2 cup (55 g) broken vermicelli or fine pasta
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/4 tsp (1 g) ground cinnamon
- 2 tsp (10 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour mixed with 3 tbsp (45 ml) water (slurry) for thickening
- 1/2 cup (15 g) fresh cilantro (coriander), chopped
- Juice of 1 lemon (about 2 tbsp / 30 ml), plus wedges to serve
- Optional: pinch of Aleppo pepper or cayenne to taste

Instructions

1. Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add the chopped onion and a pinch of salt, and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the tomato paste and cook 2 minutes to deepen flavor. Add the crushed tomatoes and cook, stirring, 2–3 minutes.
4. Return the browned lamb to the pot and pour in the stock. Add the rinsed red lentils, chickpeas, cumin, coriander, turmeric, cinnamon, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer 35–40 minutes until lamb is tender and lentils begin to break down.
5. Stir in the broken vermicelli and simmer another 8–10 minutes until pasta is cooked through and the soup has thickened. If the soup is too thin, whisk the flour slurry again and gradually stir into the simmering soup; cook 3–4 minutes until slightly thickened.
6. Taste and adjust seasoning with more salt, pepper, or a pinch of chili. Stir in chopped cilantro and lemon juice.
7. Ladle into bowls and serve hot with lemon wedges and crusty bread or flatbread.
8. Leftovers keep refrigerated for 2–3 days; reheat gently, adding a splash of water if needed.