Though speedy and simple, this Lamb & Barley Soup is boldly flavored. Harissa is a Moroccan red pepper
sauce that can be mild or spicy hot, resulting in a soup that's nothing if not interesting.
Makes
4 servings (6 cups)
Total Time
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Ingredients
BROWN:
ADD:
TOP:
Test Kitchen Approved
Test Kitchen Tip
Cook the barley separately if you’re
not planning to eat the soup right
away; then, add the cooked barley
to the soup just prior to serving.
Instructions
Brown lamb in a pot over mediumhigh
heat until thoroughly cooked,
5 minutes. Strain lamb through a
fine-mesh sieve set over a bowl;
reserve 2 Tbsp. drippings.
Heat drippings in same pot over
medium-high, add carrots and
sauté until softened, 5 minutes.
Stir in onions and garlic, sauté
3 minutes.
Return lamb to pot; stir in harissa
and cumin until lamb is coated.
Add broth and bring to a boil, add
barley, reduce heat to medium-low,
and simmer 10 minutes. Stir in
tomatoes and simmer soup until
barley is tender, 10–15minutes.
Top servings with feta.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 553
% Daily Value*
Total Fat 31g 47%
Saturated Fat 14g 70%
Cholesterol 99mg 33%
Sodium 636mg 26%
% Daily Value*
Carbs 38g 12%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.
