Mediterranean Cuisine

Ingredients:

• 1 1/4  pounds  boneless leg of lamb, trimmed and cut into 1-inch cubes
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 1  tablespoon  tomato paste
• 4  cups  water
• 1  cup  drained canned chickpeas (garbanzo beans)
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground red pepper
• 2  cups  chopped tomato
• 1/2  cup  dried small red or brown lentils
• 1/2  cup  chopped red bell pepper
• 1/2  cup  hot cooked angel hair (about 1 ounce uncooked pasta)
• 1  tablespoon  minced fresh cilantro
• 1  tablespoon  fresh lemon juice

Preparation:

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.