Barilla® Moroccan Spiced Lamb, Lentil, Ditalini and Harissa Soup 

Recipe courtesy of Jeffrey Quasha 

3 lb. Cooked Barilla® Ditalini
2 oz. olive oil
2 lb. ground lamb
4 Tbsp. ground cumin
3 Tbsp. ground coriander
2 Tbsp. tumeric
3 Tbsp. garam marsala
3 Tbsp. smoked paprika
2 Tbsp. kosher salt
4 oz. harissa paste
3 Tbsp. lemon grass puree
3 Tbsp. garlic, chopped
2 c yellow onion, brunoised
6 qts. chicken stock
4 oz. fresh squeezed lemon juice
4 c canned chickpeas, drained
2 lb. baby spinach
24 oz. dried red lentils
32 oz. chopped tomatoes canned
8 oz. chopped cilantro
16 each soft poached egg
8 Tbsp. chopped cilantro for garnish

1. Prepare the Barilla Ditalini according to the packaging and set aside.

2. Pre-heat the oil in a large thick bottom soup pot. Once the oil is hot add the lamb and chop and brown the lamb for 3 minutes. Next, add the onion to lamb and cook for two minutes.

3. Add the cumin, smoked paprika, graham marsala, coriander, turmeric to the lamb and mix well. Then add the chopped garlic, harissa and lemon grass to the lamb and continue to cook till browned.

4. Add the stock, lemon juice, and chopped tomatoes to the lamb and bring to a boil.

5. Once the stock is boiling add the lentils and cook for 8 minutes.

6. After 8-minutes reduce to simmer and add the spinach, chickpeas and chopped cilantro to the soup.

7. To serve, ladle 8 oz. of the Barilla Moroccan Spiced Lamb, Lentil and Harissa Soup into a soup bowl.