Ingredients

• 2 tablespoons olive oil
• 1 large onion , chopped
• 4 cloves garlic , minced
• 1 , 1 pound
• 6 cups water
• 1 teaspoon ground turmeric
• 0.5 teaspoons ground black pepper
• 1 large carrot , chopped
• 0.5 cups green lentils
• 0.33 cups rice
• 2 cups chopped fresh spinach
• 0.5 cups chopped fresh parsley
• 0.5 cups chopped fresh cilantro
• 1 teaspoon salt
• 1 medium lemon , juiced

Instructions

1. 1 Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
2. 2 Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
3. 3 Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
4. 4 Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5. 5 Season with salt and additional black pepper as needed. Add lemon juice just before serving.

Nutrition per serving