Gluten-Free Jareesh (Cracked Wheat Soup)

Ingredients

• 1 cup Quinoa
• 1 lb Lamb stew meat, cubed
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 6 cups Chicken broth
• 1 14.5 oz can Diced tomatoes
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Black pepper
• 1 teaspoon Salt
• 1 tablespoon Dried mint
• 1 cup Plain Yogurt (for serving)

Instructions

1. 1Rinse quinoa thoroughly.
2. 2In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed lamb and brown on all sides.
3. 3Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. 4Pour in the chicken broth and add the diced tomatoes, cumin, coriander, black pepper, and salt. Bring to a boil.
5. 5Add the quinoa to the pot. Reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is very tender and the quinoa has thickened the soup.
6. 6Stir in the dried mint during the last 15 minutes of cooking.
7. 7Serve hot. You can add a dollop of plain yogurt to the soup if desired.

Substitutions

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