1/2 c each chopped fresh parsley and cilantro, juice from one lemon
Instructions
Saute first 5 ingredients for 5 minutes, then add lamb and
spices and cook over medium heat until meat is brown.
Add water, tomatoes, lentils, and bouillon and bring to a
simmer for 20 minutes. (If using an instant pot cook for ten
minutes under pressure. Release pressure). Add garbanzos, lemon juice,
parsley, and cilantro and simmer for 10 more minutes. (If
using instant pot return to pressure for 3 minutes)
Adjust seasonings and level of salt to taste.
Garnish with chopped fresh mint leaves, lemon wedges,
harissa, and plain greek yogurt. Let each diner stir in their
preferred garnish. Mint is kind of a must!
Originally Submitted
12/5/2020
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