Ingredients with Measurements:
- 1 pound of beef shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of cinnamon
- 4 cups of water
- 1/2 cup of red lentils
- 1/2 cup of chickpeas
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped carrots
- 1/2 cup of chopped celery
- 1/4 cup of chopped parsley
- 1/4 cup of chopped cilantro
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the beef shank and brown on all sides.
3. Add the onion and garlic and sauté until softened.
4. Add the salt, black pepper, cumin, paprika, turmeric, and cinnamon. Stir to combine.
5. Add the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour.
7. Add the lentils, chickpeas, tomatoes, carrots, and celery. Stir to combine.
8. Simmer for an additional 30 minutes or until the lentils and chickpeas are tender.
9. Add the parsley, cilantro, and lemon juice. Stir to combine.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning the beef shank, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 12g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Beef shank can be substituted with lamb shank or bone-in chicken thighs.
- Red lentils can be substituted with green or brown lentils.
- Chickpeas can be substituted with white beans or kidney beans.
- Parsley and cilantro can be substituted with mint or dill.
Variations:
- Add 1 cup of chopped spinach or kale for extra nutrition.
- Use vegetable broth instead of water for a vegetarian version.
- Add 1/2 cup of cooked rice or quinoa for a heartier soup.
Tips and tricks:
- Browning the beef shank adds depth of flavor to the soup.
- Soak the chickpeas overnight for quicker cooking time.
- Adjust the spices to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley, cilantro, or mint.
Pairings:
Crusty bread or pita bread.
Suggested side dishes:
Greek salad or hummus with vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the beef shank is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Likëngë soup is a traditional dish from Albania, typically made with lamb or beef and a variety of vegetables and spices.
Flavor profiles:
This soup has a warm and comforting flavor profile with hints of cumin, paprika, and cinnamon.
Serving suggestions:
Serve hot with crusty bread or pita bread.
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Region: Albanian