Ingredients:

Protein & Base:

• 1 lb lamb or beef, small cubes (or use lentils only for vegetarian)

• 1 large onion, finely chopped

• 3 tbsp olive oil

• 4 cloves garlic, minced

Spices:

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1.5 tsp ground cumin

• 1.5 tsp paprika

• ½ tsp cayenne (optional for heat)

• Salt & pepper to taste

• Small pinch of saffron threads (optional, but adds a special note)

Grains & Legumes:

• ¾ cup green lentils

• ¾ cup canned chickpeas (or cooked from dry)

• ¼ cup rice (jasmine or basmati)

• ½ cup small pasta like orzo or broken vermicelli

Vegetables:

• 5–6 ripe tomatoes, blended or grated

• 2 tbsp tomato paste

• 3 stalks celery, diced

• 1 large carrot, diced

• ½ bunch fresh cilantro, finely chopped

• ½ bunch fresh parsley, finely chopped

Liquid:

• 10–12 cups water or low-sodium broth

Finishing Touch:

• Juice of 1 lemon

• Fresh chopped cilantro for garnish

Instructions (using the Platinum 12 QT):

1. Preheat & Sauté:
   Preheat your Platinum 12 QT on medium. Add olive oil, then sauté the onions until soft and golden. Add garlic and meat, browning it for 5–7 minutes.

2. Spice it Up:
   Add all spices and stir until aromatic—about 2 minutes. This step blooms the spices and deepens flavor.

3. Build the Base:
   Add tomato paste, blended tomatoes, celery, and carrot. Let it simmer together for 5 minutes.

4. Add Grains & Legumes:
   Stir in lentils, chickpeas, and rice. Pour in water/broth and bring to a boil. Cover, reduce to a simmer, and cook for 45 minutes, stirring occasionally.

5. Finish with Pasta & Herbs:
   Add small pasta and cook uncovered for another 10–15 minutes until tender. Stir in chopped parsley and cilantro at the end, along with lemon juice.

6. Taste & Adjust:
   Check for salt and spice. Add more lemon or herbs as desired. The soup should be rich, slightly thick, and deeply aromatic.