Harira

Ingredients

• 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper 
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 4 cups water
• 1 cup drained canned chickpeas (garbanzo beans)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 2 cups chopped tomato
• 1/2 cup dried small red or brown lentils
• 1/2 cup chopped red bell pepper
• 1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lemon juice

Preparation
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.