Lunch / Dinner
Lamb & Barley Soup with Harissa
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.
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.
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.
Top servings with feta.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 14g 70%
Cholesterol 99mg 33%
Sodium 636mg 26%
Carbs 38g 12%
*Percent Daily Values are based on a 2,000 calorie diet.